Shrimp with Lobster Sauce

Instructions

1. Begin by washing the shrimp under cold water. Pat them dry with paper towels. Make sure all the shrimp are properly deveined to avoid any gritty textures.
2. In a medium bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of dry sherry, and the cleaned shrimp. Mix well and let the shrimp marinate for 10 minutes while you prepare other ingredients.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the minced ginger and garlic, and sauté for about 30 seconds, just until they become fragrant. Be careful not to burn them as burnt garlic can add a bitter taste.
4. Add the ground pork to the skillet and cook it, breaking it up with a spatula, until browned. This should take about 5 minutes.
5. Pour in 1 cup of chicken broth. Bring the mixture to a gentle simmer over medium-low heat. Allow the flavors to meld together for about 3 minutes.
6. While the sauce is simmering, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to make a slurry. This will help thicken the sauce.
7. Stir the cornstarch slurry into the sauce and continue to simmer for an additional 3-4 minutes, or until the sauce thickens.
8. Add the marinated shrimp to the skillet. Cook them until they turn pink and opaque, about 3-4 minutes. Be careful not to overcook them to ensure they stay tender.
9. Gradually stir in the beaten egg while continuously stirring the sauce to create silky egg ribbons.
10. Season the dish with salt and pepper to taste. Stir in the chopped green onions, saving a few for garnish.
11. Serve the shrimp with lobster sauce over a bed of cooked white rice. Garnish with the remaining green onions for a fresh touch.