6 servings

1.5 lbs Jumbo Shrimp
1 Tbs Fermented black beans, if available
2 Garlic cloves, minced
1 Quarter sized sliced fresh ginger, peeled and minced
1 Tbs Shao Hsing rice wine, or dry sherry
2 Tbs Peanut or corn oil
1/2 tsp Salt
6 oz Ground pork butt
1 Small onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inch cubes
1/2 tsp Sugar
Pinch white pepper
1/2 Tbs Soy sauce
3/4 cup Chicken stock
2 tsp Cornstarch, blended with 1 Tbs water
1 Egg, lightly beaten
1 Green onion, chopped
1 tsp Sesame oil

1. Peel, devein, and butterfly the shrimp. Rinse with cold water and blot dry.

2. Cover the black beans with lukewarm water, letting soak for 5 minutes. Drain. Take the minced garlic, ginger, and black beans and gently crush into a paste. Mix in the wine and set aside.

3. Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the Shrimp and stir-fry until they begin to curl and turn bright orange (about 1 minute). Remove to a dish and keep warm.

4. Reheat wok over medium heat and add remaining Tbs of oil. Add the salt. Add the black bean paste and saute' a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink (about 3 minutes).

5. Add onions, peppers, sugar, white pepper, and soy sauce. Toss together until the vegetables begin to soften (about 1 minute). Add the stock and keep tossing until it comes to a boil.

6. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixed.