1 lb. shrimp, cleaned
Beaten egg white
2 tsp. cornstarch
1 tbsp. oil
1/4 lb. ground pork
2 tsp. grated ginger root
1 clove garlic garlic
4 chopped scallions
1/2 c. sliced bamboo shoots
3 tbsp. sherry
1 c. water or broth
2 tsp. sugar
1/2 tsp.salt
Cornstarch in water for thickening
A beaten egg

Marinate shrimp in beaten egg white, 2 teaspoons cornstarch and the oil. Stir-fry shrimp in 2 tablespoons oil in wok until shrimp are half cooked; remove to a platter. Stir-fry the pork, separating the pork as it cooks. Add ginger root, garlic, scallions and bamboo shoots; stir-fry. Return shrimp to the wok and add sherry, water or broth, sugar and salt. Bring mixture to a boil. Thicken with cornstarch. Stir in beaten egg as for egg drop soup.