Name: Shrimp with Lobster Sauce
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 pound large shrimp, peeled and deveined; 3 tablespoons soy sauce; 2 thin slices fresh ginger; 1/4 teaspoon ground white pepper; 3 tablespoons vegetable oil; 1 pound ground pork; 2 cloves garlic, minced; 3 cups low-sodium chicken broth; 2 tablespoons cornstarch; 2 large eggs, beaten; 1 cup frozen peas, thawed; Jasmine rice, for serving

Directions

Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.

Photograph by Andrew Purcell

Shrimp with Lobster Sauce

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