- 1 1/2 teaspoons cornstarch
		
		- 2 teaspoons cooking sherry
		
		- 1 pound medium shrimp - peeled and deveined
		
		- 4 tablespoons vegetable oil
		
		- 2 cloves garlic, minced
		
		- 1/4 pound ground pork
		
		- 1 cup water
		
		- 2 tablespoons soy sauce
		
		- 1/4 teaspoon sugar
		
		- 1/2 teaspoon salt
		
		- 1 1/2 tablespoons cornstarch
		
		- 1/4 cup cold water
		
		- 1 egg, beaten 

		 In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch
			in the sherry.
		Add shrimp to the bowl, and toss to coat.

		Heat oil in a wok or large skillet over medium-high heat.
		Add shrimp, and fry until pink, 3 to 5 minutes.
		Remove shrimp to a plate with a slotted spoon,
			leaving as much oil in the pan as possible.

		Combine 1 cup water, soy sauce, sugar and salt; stir into
			the wok with the pork.
		Bring to a boil, cover, reduce heat to medium, and simmer
			for about 2 minutes.
		Mix together the remaining 1 1 /2 tablespoons of cornstarch
			and 1/4 cup cold water.
		Pour into the pan with the pork, and also return shrimp
			to the pan.
		Return to a simmer, and quickly stir while drizzling in
			the beaten egg.
		Serve hot over rice.