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Ingredients

• 1 lb Jumbo shrimp (21-25 per lb.)
• 1 Tbsp. Fermented black beans
• 2 x Garlic cloves, chopped
• 1 x Quarter-sized slice fresh ginger, peeled, chopped
• 1 Tbsp. Shao Hsing rice wine, or possibly dry sherry
• 2 Tbsp. Peanut or possibly corn oil
• 1/2 tsp Salt
• 6 ounce Grnd pork butt
• 1 sm Onion, cut into 1-inch cubes
• 1 x Bell pepper, cut into 1-inch cubes
• 1/2 tsp Sugar
•     Big healthy pinch white pepper
• 1/2 Tbsp. Light soy sauce
• 3/4 c. Chicken stock
• 2 tsp Cornstarch, blended with:
• 1 Tbsp. Water
• 1 lrg Egg, lightly beaten
• 1 x Green onion, minced
• 1 tsp Asian sesame oil

Description

Shell And De-vein The Shrimp. Butterfly Shrimp By Slicing Them Down The Length Of The Back, Stopping Just Above The Tail. Rinse With Cool Water And Blot Dry. Cover The Black Beans…

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