Shrimp in Lobster Sauce

Ingredients:

• 1 lb. jumbo shrimp, shelled, deveined, and butterflied
• 1 tbsp. fermented black beans
• 2 cloves garlic, minced
• 1 quarter-sized slice fresh ginger, peeled, minced
• 1 tbsp. Shao Hsing rice wine, or dry sherry
• 2 tbsp. peanut or corn oil
• 1/2 tsp. salt
• 6 oz. ground pork butt
• 1 small onion diced
• 1 green bell pepper, diced
• 1/2 tsp. granulated sugar
• pinch of white pepper
• 1/2 tbsp. light soy sauce
• 3/4 c. chicken stock
• 2 tsp. cornstarch, mixed with 2 tsp. water
• 1 egg, lightly beaten
• 1 green onion, chopped
• 1 tsp. sesame oil

Directions:

1. Cover the black beans with lukewarm water, and soak for 5 mins. Drain. Combine with the minced garlic and ginger. Gently crush into a paste. Mix in wine, and set aside.
2. Place a wok over med-high heat. When hot, drizzle in half of the oil. Add the shrimp, and stir-fry until they begin to curl and turn opaque, about 1 min.
   Remove to a dish, and keep warm.
3. Reheat wok over med. heat. Add remaining tablespoon of oil and salt. Add the black bean paste, and sauté a few secs., until it becomes aromatic.
4. Increase heat to med-high. Add the pork, and stir-fry until the morsels are no longer pink, about 3 mins.
5. Add onions, peppers, sugar, white pepper and soy sauce. Toss together until the vegetables begin to soften, about 1 min.
6. Add the stock, and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thickens.