| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Chinese |
Fish and se, Meat, Miscellaneo, Pulses and |
1 |
Servings |
INGREDIENTS
|
|
Peanut Oil — (maybe 1 Tbs. |
|
|
Or so) |
|
|
Sesame Oil |
| 2 |
|
Cloves Garlic — sliced 1 1/2" Piece Of Ginger cut into slivers |
| 1 1/2 |
lb |
Shrimp, Peeled, Deveined — |
|
|
Tails removed |
| 1 |
c |
Green Onions, Sliced — |
|
|
(1"-2" pieces) |
| 1/2 |
lb |
Ground Pork |
| 2 |
tb |
Oyster Sauce |
| 1 |
tb |
Cornstarch — dissolved in |
|
|
Water |
| 1/4 |
c |
Black Beans — (Chinese |
|
|
Fermented b |
| 3 |
tb |
Rice Wine |
INSTRUCTIONS
Heat peanut oil in wok. Saute garlic and ginger with a pinch of salt. Add
ground pork. Saute until just cooked. Remove contents except for oil.
Discard garlic slices if desired.
Add more oil if necessary and stir fry shrimp 3-4 minutes. Add green
onions.
Rinse black beans in water. Place in a small dish with rice wine and mash
lightly. Add to wok along with reserved pork mixture. Add oyster sauce,
then cornstarch mixture. Stir until slightly thickened. Add splash or 2 of
sesame oil. Toss and serve
Recipe By : Patricia Williams <PIE@TWC.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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