---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood, Shellfish, Loo
       Yield: 4 servings
       1 lb Shrimp, shelled, tailed,
            -deveined, rinsed, and
            -towel dried
       1    Egg white beaten with
       1 ts Cornstarch
       3 tb Vegetable oil
       8 oz Ground pork
       4 ts Salted black beans
       2 tb Garlic, minced
       1 ts Fresh ginger, minced fine
       2    Scallions, minced
       5 ts Soy sauce
       2 tb Dry sherry or rice wine
     1/4 ts Sugar
     1/2 c  Chicken broth
       1 tb Cornstarch dissolved in
       2 tb Cold chicken broth
       1    Egg beaten with
       2 ts Sesame oil
   Beat egg white with cornstarch. Add shrimp, mix well,
   and refrigerate for at least 15 min or up to an hour.
   Stir-fry in 3 T oil just until done. Remove to a
   warming oven with a slotted spoon.
   In the same oil (if it’s not too yucky) brown the
   pork. Add next 8 ingredients. Bring to a boil and add
   cornstarch-water. Return to the boil and cook until
   thickened. Remove pan from heat and stir in the egg;
   fuss with the mixture so the egg becomes thin
   filaments rather than a big glob in the middle of the
   pan. Stir in the cooked shrimp and toss with the
   sauce. Serve immediately.
   You may substitute 1 1-1/2# steamed, cut-up lobster
   for the shrimp to make Lobster Cantonese (or Lobster
   in lobster sauce). This will serve 2-3.
   Adapted from a recipe by Ken Hom and posted by Michael