SHRIMP with LOBSTER SAUCE
P.F. Chang's China Bistro Copycat Recipe
Serves 2
1 pound shrimp
1 1/2 teaspoons cornstarch
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1 1/2 teaspoons cooking sherry
4 tablespoons vegetable oil
1 cloves garlic, minced
1/4 pound ground pork
Sauce:
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 cup water
1 1/2 tablespoons cornstarch
Peel shrimp and deveined. Rinse shrimp and mix with cornstarch and sherry in a bowl. Add oil in wok and heat over medium-high heat, stir in shrimp, cook for 4-5 minutes. Remove with a strainer and set aside. Reserve oil. Reheat wok, add garlic cook until aromatic, then add the ground pork, stirring constantly until the color changed.
Add sauces to the work except cornstarch, simmer over medium heat for 2 minutes. Combine cornstarch with pork mixture with 1/4 cup of water, stirring slow and return shrimp back together. Cook until done. Serve hot over rice.
