Ingredients

• Vegetable oil
• 1 pound shrimp
• 1 tablespoon dry sherry
• 1½ tablespoons soy sauce
• ½ teaspoon salt
• ¼ teaspoon sugar
• 1 tablespoon fermented black beans (or black bean paste from jar)
• 2 cloves garlic, chopped
• 1 teaspoon ginger, chopped
• 2 scallions, finely chopped, plus more for serving
• 1/4 pound ground or minced pork
• 2 tablespoons + ½ cup water
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 egg, beaten

Instructions

Heat 2 cups oil over high heat. Drop in shrimp and fry for just 30 seconds. The shrimp will turn white, stiffen, and have small blisters on them. Drain the shrimp immediately; set aside.

Make cooking sauce by mixing sherry, soy sauce, salt and sugar. In a separate bowl, dissolve cornstarch in 2 tablespoons water.

Heat 2 tablespoons oil in a wok over high heat. Quickly mix in black beans, garlic, ginger, and scallions. After 30 seconds, add pork and stir-fry until no longer pink.

Add shrimp and cooking sauce, and stir for 15 seconds to coat evenly. Pour in ½ cup water, cover, and cook vigorously over high heat 3 minutes. Uncover, turn heat to medium low.

Add cornstarch slurry and stir until it thickens. Pour 1 beaten egg over surface and let set for 30 seconds. Turn to high heat and fold in egg.

Sprinkle more chopped scallions on top before serving.