---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 6 servings
       1 lb Small shrimp
     1/4 c  Peanut oil
       1 tb Pale dry sherry
       1 ts Fermented black beans
       1 ts Chopped garlic
     1/4 ts Sugar
       1 tb Soy sauce
     1/8 ts Black pepper
       2    Fine chopped scallions
       1 c  Chicken broth
       2 tb Cornstarch
       2    Lightly beaten eggs
   Clean and devein shrimp but leave the tail shell
   attached. Chop fermented black beans. Set a 12 inch
   wok or 10 inch skillet over high heat for 30 seconds.
   Pour in 2 tablespoon of the oil, swirl about in the
   pan and heat for another 30 seconds, turning down the
   heat to moderate if the oil begins to smoke. Drop in
   th shrimp and stir-fry for about 1 minute, or until
   the shrimp turn pink. Stir in the sherry, then remove
   the shrimp mixture to a plate. Add the remaining 2
   tablespoon oil to the pan. Add the fermented black
   beans and garlic, and stir for a few seconds, making
   sure garlic doesn't burn. Stir in soy sauce, sugar,
   pepper, scallions and reserved shrimp, them pour in
   the chicken stock. Cover the pan and bring the stock
   to a boil. Dissolve 2 tablespoon cornstarch in 3
   tablespoon of chicken stock. Add it to the pan. When
   sauce has thickened and becomes clear, about 30
   seconds, pour in the beaten eggs in a slow stream.
   Meanwhile, with a large spoon, lifting the contents of
   the pan gently from the sides so that the eggs merge
   with all ingredients without further cooking. Transfer
   to a heated plate and serve.