Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the egg white, the 2 teaspoons cornstarch, 1 teaspoon of the salt, 1 teaspoon of the sesame oil and 1/2 teaspoon of the white pepper in a bowl. Rinse and dry the shrimp, add them to the bowl and mix. Refrigerate for 20 minutes.
- Bring 2 cups water to a boil. Remove from heat, add the shrimp mixture and stir vigorously to separate them. When the shrimp turn white, in about 2 minutes, drain them in a colander; discard the liquid.
- Dissolve the remaining cornstarch in 2 tablespoons cold water, and set aside. Combine the ginger, garlic and black beans in a dish. In another dish, combine the wine, soy sauces, sugar, broth and the remaining salt, sesame oil and white pepper.
- Place a wok or skillet over high heat. When it is hot, add the peanut oil, and when it starts to smoke, toss in the ginger mixture, and stir-fry for 30 seconds. Add the pork and stir-fry, breaking it up, until it loses its pinkness, about 2 minutes. Add the wine mixture, and bring to a simmer. Stir in the dissolved cornstarch, then fold in the shrimp, cooking everything for about 1 minute. Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.
- Garnish with scallions, and serve.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 1313 milligrams, Sugar 3 grams, TransFat 0 grams
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