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.
