---------- Recipe via Meal-Master (tm) v8.02

     Title: SHRIMP WITH LOBSTER SAUCE #2
Categories: Chinese, Seafood
     Yield: 4 servings

    16 lg Shrimp
     2 tb Cornstarch, divided
     1 tb Dry sherry
     1 tb Water
   1/2 ts Salt
     2 tb Peanut or vegetable oil,
          -divided
     2    Garlic cloves, minced
     1 ts Minced pared ginger root
     3 oz Cooked ground pork, crumbled
     1 c  Diagonally sliced scallions,
          -divided
     2    Pk instant chicken broth
          -and seasoning mix
          -dissolved in 1 1/2 quarts
          -hot water, divided
     1 tb Granulated sugar
     1 tb Black bean sauce or oyster
          -sauce
     2    Eggs, lightly beaten
     2 c  Cooked long-grain rice (HOT)

 Shell and devein shrimp, leaving tail "feathers" on.
 In large glass or stainless-steel bowl combine 1
 tablespoon cornstarch with the sherry, water and salt,
 mixing to dissolve cornstarch; add shrimp and toss to
 coat. Let stand at room temperature for 20 minutes.
 In 12-inch nonstick skillet or a wok heat 1 tablespoon
 oil over high heat; add shrimp and sherry mixture and
 cook, stirring quickly and frequently, until shrimp
 barely turn pink. Remove shrimp from pan and set
 aside.  In same pan heat remaining tablespoon oil; add
 garlic and ginger and stir-fry briefly (BE CAREFUL NOT
 TO BURN).  Add pork and stir to combine; add 3/4 cup
 scallions, all but 2 tablespoons dissolved broth mix,
 and the sugar and black bean (or oyster) sauce and
 bring to a boil.  Reduce heat to low and return shrimp
 to pan.

 In cup or small bowl dissolve remaining tablespoon
 cornstarch in remaining 2 tablespoons dissolved broth
 mix; add to shrimp mixture and, stirring constantly,
 return mixture to a boil.  Reduce heat and let simmer
 for 1 minute.  Gradually stir in eggs, stirring just
 until eggs have set; remove from heat.  Arrange hot
 rice on serving plate, spoon shrimp mixture onto rice,
 and sprinkle with remaining 1/4 cup scallions.

 [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
 Fred Peters.

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