Shrimp in Lobster Sauce

2 1/2 tbs peanut oil
3/4 lb or less shrimp, cleaned and butterflied
1/4 ground pork or chicken
1 small onion cut into 1 1/2 inch pieces
1 small red pepper cut in 1 1/2 inch pieces
1 large whole green onion, thinly sliced
1 egg, lightly beaten

Seasonings:
4 cloves garlic minced
3 thin slices ginger, finely minced
2 tbs fermented black beans, rinsed, drained

Cooking sauce
1 cup chicken stock
2 tbs dry sherry
1 1/2 tbs soy sauce
1 tsp sesame oil
2 tsp tapioca (or corn) starch

Combine seasonings and slightly crush with mortar and pestle. Set aside.
Combine ingredients in Cooking Sauce. Set aside.

Heat 1 tbs oil in wok. Add onion and red pepper and stir-fry 1-2 min until color brightens. Remove from wok and keep warm. Heat 1 tsp oil in wok. Add shrimp and stir-fry until shrimp are opaque and not quite done, being careful not to overcook. Remove and set aside. Heat 1 tbs oil in wok. Add pork or chicken and stir-fry 1 min. Add seasonings, and cook 2 min. Return shrimp and vegtables to wok. Stir cooking sauce and add to wok. Stir-fry until thickened. Turn off heat. Add green onion and egg. Stir until egg begins to set. Serve.

Serves 4