Name: Shrimp with Lobster Sauce #2
Ingredients: 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)

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains, Meats, Eggs	Chinese	Chinese, Seafood	4	Servings

INGREDIENTS

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)

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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