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1 sm Onion, cut into 1-inch cubes
1 lb Jumbo shrimp (21-25 per lb)
1 Bell pepper, cut into 1-inch cubes
1 tbsp Fermented black beans
1/2 tsp Sugar
2 Garlic cloves, minced
Big pinch white pepper
1 Quarter-sized slice fresh -ginger, peeled, minced
1/2 tb Light soy Sauce
3/4 c Chicken stock
1 tb Shao Hsing Rice wine, or dry sherry
2 tsp Cornstarch, blended with 1 -tbsp water
2 tbsp Peanut or corn oil
1 lg Egg, lightly beaten
1/2 tsp Salt
1 Green onion, chopped
6 oz Ground Pork butt
1 tsp Asian sesame oil
Serves SHRIMP IN Chinese LOBSTER Sauce

Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced Garlic and ginger; gently crush into a paste. Mix in the wine; set aside.
Place a wok over medium-high heat. When Hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tbsp of oil and the salt.
Add the black Bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the Pork and stir-fry until the morsels are no longer pink, about 3 minutes. Add onions, peppers, Sugar, white pepper and soy Sauce; toss together until the Vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixed.

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