Ingredients

• 1.5 teaspoons cornstarch
• 2 teaspoons cooking sherry
• 1 pound medium shrimp - peeled and deveined
• 0.25 cups vegetable oil
• 2 cloves garlic , minced
• 0.25 pounds ground pork
• 1 cup water
• 2 tablespoons soy sauce
• 0.25 teaspoons sugar
• 0.5 teaspoons salt
• 0.25 cups cold water
• 1.5 tablespoons cornstarch
• 1 large egg , beaten

Instructions

1. 1 Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
2. 2 Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink, 3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible.
3. 3 Add garlic to the wok and stir-fry for a few seconds, then add ground pork. Stir-fry until pork is no longer pink, 3 to 5 minutes.
4. 4 Mix 1 cup water, soy sauce, sugar, and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes.
5. 5 Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok, stirring quickly as it cooks. Serve immediately.

Nutrition per serving