Ingredients
1 lb raw shrimp
4 [T] vegetable oil
1 [T] Chinese cooking wine
2 [t] fermented black bean, chopped
1 [t] garlic, finely chopped
2 t finely chopped ginger
1 [T] soy sauce
1/4 [t] sugar
1 scallion, chopped
1/4 [t] salt
1/8 [t] ground pepper
1 [C] water
2 [T] cornstarch dissolved into 3 [T] water
2 eggs, lightly beaten

• Add wine to the shrimp and set aside
• Combine the soy sauce, salt, sugar, pepper, scallion and water in a bowl
• Have the cornstarch and eggs prepared
• Heat 2 [T] of oil, on high, in a wok. Drop in shrimp and stir fry 1 min or until shrimp is pink
• Remove, add 2 [T] of oil to wok and stir fry the garlic, black bean and ginger, until fragrant but not burnt
• Add the mixture in the bowl and bring to a boil
• Add the shrimp, and when the liquid comes to a boil again, stir the cornstarch and add it to the pan and stir
• When the sauce has thickened and become clear, add the eggs and stir contents gently
• Transfer to a platter and serve immediately