1 lb shrimp, peeled and deveined
1/4 lb lean pork
2 egg whites
3 scallions, cut into 1-1/2 inch lengths
2 slices ginger, shredded
1 clove garlic, minced
1 teaspoon sugar
2 teaspoons cornstarch
1 teaspoon salted, cured soybeans, washed and crushed
1 teaspoon msg
1 tablespoon dark soy sauce
1/2 cup stock or water
1 tablespoon oil
2 tablespoons sherry
Chinese parsley for garnish
Chop or course-grind the pork. Place egg whites in a bowl. Mix together sugar, cornstarch, soybeans, msg, soy sauce, and stock, set aside.
Heat wok hot and dry. Put in the oil, then the ginger and garlic to brown. Add the pork and stir fry for 2 minutes. Add the scallions. Put in the shrimp and fry 2 minutes more. Pour the sherry over and cover at once. Cook 1 minute more covered. Lift cover and stir in the sauce mixture. Cook until gravy slightly thickens. Pour the eggs evenly over the shrimp (don’t stir).
Cover the pan and turn off heat. Allow eggs to get slightly firm (about 2 minutes.) Scoop into serving dish, top with Chinese parsley (cilantro) and serve with plain cooked rice.