Shrimp with Lobster Sauce

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  • 12 ounces raw large shrimp, shelled and deveined
  • salt and sugar to taste
  • 2 T. vegetable or canola oil
  • 1 inch piece ginger, peeled and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 cp. chicken broth
  • 1/2 T. Chinese cooking wine (Shaoxing wine) or substitute with dry white cooking wine
  • 3/4 cp. frozen peas and carrots
  • 3 dashes white pepper
  • 1/2 T. light soy sauce
  • 1 T. cornstarch
  • 2 T. water
  • 1 egg white, lightly beaten


  1. Lightly season shrimp with salt and sugar.
  2. In a wok, heat oil on medium heat. When oil is hot, add ginger and garlic and stir fry until aromatic, about 2 minutes.
  3. Add shrimp to wok and stir-fry until half-cooked or surface turns opaque.
  4. Pour in chicken broth and wine. Let boil.
  5. Add frozen vegetables, white pepper, soy sauce and salt and sugar to taste. Stir to combine.
  6. In a small bowl or dish, mix cornstarch with water then gently pour mixture into wok while stirring to thicken.
  7. Swirl in beaten egg then when egg white begins to look stringy turn off the heat.
  8. Serve with warm rice.



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