15 minutes
A flavorful Canton-style shrimp dish with ground pork, shrimp, and a silky sauce enhanced with chicken stock, Shaoxing wine, and a touch of sesame oil.
Ground Pork
0 oz
tablespoons
Large Garlic Clove, minced
each
Shaoxing Wine
tablespoons
teaspoons
teaspoons
teaspoons
MSG (optional), optional
teaspoons
White Pepper Powder
teaspoons
cups
tablespoons
tablespoons
Large egg, lightly beaten
each
Scallion, chopped
each
1. Boil Ground Pork
Begin by boiling the ground pork in water for about a minute. This quick boil will remove impurities and help create a cleaner sauce. Once done, strain the pork using a fine-mesh strainer and set it aside. Clean your wok thoroughly to prepare it for the next steps.
2. Heat Oil and Stir-Fry Ingredients
Heat the neutral oil in the cleaned wok over medium-high heat until it shimmers. Add the minced garlic, shrimp, and the boiled pork to the wok and stir-fry everything for about 10 to 20 seconds.
3. Add Shaoxing Wine and Simmer
Pour in the Shaoxing wine and continue to stir-fry for another 10 seconds. Add the chicken stock, sea salt, sesame oil, sugar, MSG (if using), white pepper powder, and frozen peas. Let the mixture simmer briefly.
4. Thicken Sauce with Cornstarch Slurry
Prepare a cornstarch slurry by mixing the cornstarch with water. Slowly add the slurry to the wok, stirring continuously until the sauce thickens to a gravy-like consistency.
5. Add Egg and Scallion
Pour the lightly beaten egg into the wok, stirring gently to create silky ribbons of egg throughout the dish. Add the chopped scallion and give everything one last stir.
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