Preferred cooking oil (canola or vegetable)
1 1/2 tsp
Black bean sauce
Chopped green onion
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Break the eggs in a mixing bowl and beat well. Set aside for later.
Boil 3 ½ cups of water in a pot. Add shrimp and cook for 1-2 minutes. Drain and set aside for later use.
Heat wok with 1 tsp. of cooking oil, add minced pork and stir-fry for 2 minutes. Set aside for later use.
Heat the same wok with 1 tsp. of cooking oil, and add minced garlic, minced ginger and black bean sauce.
Pour chicken stock into the wok.
Add the boiled shrimp from step 2 and fried pork from step 3. Season with salt and sugar, cook for 1 minute and thicken with cornstarch.
Remove pot from heat. Slowly pour in the egg from step 1 while making a swirling motion. Stir gently.
Serve on a plate and garnish with green onion.