Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp Shaoxing wine
  • 3 tsp cornstarch, divided
  • 1 pinch white pepper
  • 2 tbsp neutral oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tbsp fermented black beans, rinsed and chopped
  • 0.25 lb ground pork
  • 2 green onions, finely chopped
  • 1.5 cups low-sodium chicken broth
  • 1 tbsp light soy sauce
  • 0.5 tsp sugar
  • 2 large eggs, lightly beaten
  • 0.5 cup frozen peas
  • 1 tsp toasted sesame oil

Instructions:

  1. Toss the shrimp. Combine the 1 lb large shrimp with 1 tbsp Shaoxing wine, 1 tsp cornstarch, and a pinch of white pepper.
  2. Wait 15 minutes. Let the shrimp marinate at room temperature while you prep the other components.
  3. Heat the oil. Add 2 tbsp neutral oil to your wok over high heat until it shimmer and wisps of smoke appear.
  4. Sear the pork. Crumble the 0.25 lb ground pork into the pan. Cook 3 minutes until browned and crispy.
  5. Sauté the aromatics. Stir in the 1 tbsp ginger, 3 cloves garlic, and the 1 tbsp rinsed fermented black beans. Sauté 30 seconds until the air smells pungent and spicy.
  6. Flash cook the shrimp. Add the marinated shrimp to the wok. Stir fry 2 minutes until they just turn pink but aren't fully curled.
  7. Deglaze the pan. Pour in the 1.5 cups low sodium chicken broth, 1 tbsp light soy sauce, and 0.5 tsp sugar.
  8. Thicken the base. Mix the remaining 2 tsp cornstarch with a splash of water and swirl it into the boiling liquid until it turns from cloudy to clear and glossy.
  9. Create the swirl. Turn off the heat. Pour the 2 beaten eggs in a slow, steady stream while stirring the sauce in a circular motion with a spatula. Watch as the eggs set into velvety ribbons.
  10. Final add ins. Stir in the 0.5 cup frozen peas, green onions, and 1 tsp toasted sesame oil. Serve immediately over hot rice while the sauce is still shimmering.