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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat. | 2. Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. | 3. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink. | 4. Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. | 5. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. | 6. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
cooking sherry	2	teaspoons		-	-	-	-
shrimp	1	lb	peeled deveined	385.3342	0.0	91.1202	2.312
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
pork	1/4	lb	ground	426.384	0.0	15.7739	39.7694
water	1	cup		0.0	0.0	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
cold water	1/4	cup		0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.