1 lb. sm. shrimp
1/4 c. oil for cooking
1 tbsp. rice wine
1 tsp. chopped garlic
1/4 lb. lean ground pork
1 tbsp. soy sauce
1 tsp. salt
Pinch black pepper
1 finely chopped scallion
1 c. chicken stock dissolved in 2 tbsp. cornstarch
3 tbsp. chicken stock
2 lightly beaten eggs
1/4 tsp. sugar

Shell and devein shrimp. In a wok or heavy skillet heat 2 tablespoons oil 1 minute. Drop in shrimp and stir fry 1 minute, or until pink. Stir in wine and then remove shrimp. Add remaining oil to pan. Add garlic and stir fry a few seconds. Add pork and stir fry 2 to 3 minutes until meat is no longer pink. Stir i soy sauce, salt, sugar, pepper, scallions and shrimp, then pour in chicken stock.

Cover pan and bring to a boil. Add cornstarch mixture and stir to combine. After sauce thickens, about 30 seconds, pour in eggs in a slow stream. Meanwhile with a large spoon lift contents of pan gently from side to side so that eggs merge with all ingredients. Transfer entire contents of pan to a heated platter and secure at once. 4-6 servings.