Just like the restaurants do.

Serves 2.
RECIPE:
2 tablespoons ground pork.
12 large shrimp, peeled and deveined
2 tablespoon vegetable oil, separated
3 cloves garlic, minced fine, separated
2 green onions, sliced with white and green part separated
1 tablespoon fresh ginger, minced fine
1 egg white, beaten lightly
1 cup chicken stock
½ cup frozen green peas (optional)
1 tablespoon corn starch mixed with ¼ cup water
Salt and white pepper to taste
1/8 teaspoon sesame oil

1. Boil 2 cups water and add the pork. Break it up with your spoon as it boils for 12 minutes (until no longer pink). Place in a fine strainer and set aside.
2. Heat a wok (or large skillet) over medium heat for 1 minute. Add 1 tablespoon of the oil to the skillet and swirl to coat. Add the shrimp and ½ teaspoon of the garlic to the pan and sauté for 2 minutes. Remove the shrimp from the pan and set aside.
3. Add 1 tablespoon oil to the same pan over medium heat and swirl to coat. Add the ginger, remaining garlic and white part of the green onions to the skillet and sauté for 1 minute.
4. Add the chicken stock, frozen peas (optional) and a pinch of salt. Bring to a simmer for 1 minute. If the sauce is too thick, add ¼ cup water.
5. Return the shrimp and cooked pork back to the pan.
6. When the simmer returns, add the corn starch / water mixture and a pinch of white pepper. Simmer until sauce thickens (about 1 minute). Add the egg whites around the pan and move back and forth with a spoon to make egg white “Strings”.
7. Finish by stirring in the green onion tops and sesame oil.

Serve over white or brown rice with some soy sauce on the side.

Wine recommendation: Nobilo Sauvignon Blanc