INGREDIENTS:
      1 lb Jumbo shrimp (21-25 per

           -pound)
      1 tb Fermented black beans

      2    Garlic cloves, minced

      1    Quarter-sized slice fresh

           -ginger, peeled, minced
      1 tb Shao Hsing rice wine, or dry

           -sherry
      2 tb Peanut or corn oil

    1/2 ts Salt

      6 oz Ground pork butt

      1 sm Onion, cut into 1-inch cubes

      1    Bell pepper, cut into 1-inch

           -cubes
    1/2 ts Sugar

           Big pinch white pepper
    1/2 tb Light soy sauce

    3/4 c  Chicken stock

      2 ts Cornstarch, blended with I

           -tablespoon water
      1 lg Egg, lightly beaten

      1    Green onion, chopped

      1 ts Asian sesame oil

  Serves
  SHRIMP IN CHINESE LOBSTER SAUCE
  INSTRUCTIONS:
  Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the
  length of the back, stopping just above the tail. Rinse with cold water and
  blot dry.
  Cover the black beans with lukewarm water; let soak for 5 minutes. Drain.
  Combine with the minced garlic and ginger; gently crush into a paste. Mix
  in the wine; set aside.
  Place a wok over medium-high heat. When hot, drizzle in half of the oil.
  Add the shrimp and stir-fry until they begin to curl and turn bright
  orange, about 1 minute. Remove to a dish and keep warm.
  Reheat wok over medium heat; add remaining tablespoon of oil and the salt.
  Add the black bean paste and saute a few seconds until it becomes aromatic.
  Increase heat to medium-high. Add the pork and stir-fry until the morsels
  are no longer pink, about 3 minutes.
  Add onions, peppers, sugar, white pepper and soy sauce; toss together until
  the vegetables begin to soften, about 1 minute. Add the stock and keep
  tossing until it comes to a boil.
  Stir the cornstarch mixture to recombine, then drizzle into the center of
  the work, stirring constantly, until mixt--- TBBS v2.1/NM ! Origin:
  G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)