---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 4 servings
      16 lg Shrimp
       2 tb Cornstarch, divided
       1 tb Dry sherry
       1 tb Water
     1/2 ts Salt
       2 tb Peanut or vegetable oil,
       2    Garlic cloves, minced
       1 ts Minced pared ginger root
       3 oz Cooked ground pork, crumbled
       1 c  Diagonally sliced scallions,
       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
       2    Eggs, lightly beaten
       2 c  Cooked long-grain rice (HOT)
   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.
   Fred Peters.