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Print this Recipe    Chow Lung Ha

Chow Lung Ha

1 pound large shrimp
1/4 pound pork, ground
2 eggs, broken

3 scallions, cut into 1 1/2" lengths, including green ends
2 slices ginger root
1 clove garlic, minced

1 tsp sugar
2 tsp cornstarch
1 tsp salted cured soybeans, washed and crushed
1 tsp dark soy sauce
1/2 cup chicken broth

2 Tbsp oil
2 Tbsp sherry

Crack eggs into a bowl and break yolks with a fork, stirring
slightly.

Combine sugar, cornstarch, soybeans, soy and broth. Set aside.

Have all the other ingredients cut and ready. Shrimp should be
peeled and deveined.

Heat wok hot and dry. Add the oil, ginger and garlic to brown. Add
the ground pork and stir fry for 2 minutes. Add the scallions. Put
in the shrimp and stir fry until cooked through, about 2 minutes.
Pour in the sherry and cover at once. Steam cook 1 minute more.

Lift cover and stir in soybean sauce mixture.

Cook until sauce thickens. Pour the eggs over the shrimp evenly.
Don't stir. Cover, reduce heat and allow the eggs to stiffen. Serve
over rice.

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