Chow Lung Ha
Ingredients
- 1 pound large shrimp
- 1/4 pound pork, ground
- 2 eggs, broken
- 3 scallions, cut into 1 1/2" lengths, including green ends
- 2 slices ginger root
- 1 clove garlic, minced
- 1 tsp sugar
- 2 tsp cornstarch
- 1 tsp salted cured soybeans, washed and crushed
- 1 tsp dark soy sauce
- 1/2 cup chicken broth
- 2 Tbsp oil
- 2 Tbsp sherry
Instructions
Crack eggs into a bowl and break yolks with a fork, stirring slightly. Combine sugar, cornstarch, soybeans, soy and broth. Set aside. Have all the other ingredients cut and ready. Shrimp should be peeled and deveined. Heat wok hot and dry. Add the oil, ginger and garlic to brown. Add the ground pork and stir fry for 2 minutes. Add the scallions. Put in the shrimp and stir fry until cooked through, about 2 minutes. Pour in the sherry and cover at once. Steam cook 1 minute more. Lift cover and stir in soybean sauce mixture. Cook until sauce thickens. Pour the eggs over the shrimp evenly. Don't stir. Cover, reduce heat and allow the eggs to stiffen. Serve over rice.