1/4 lb. shrimp, peeled & deveined
1/4 lb. pork, shredded
1/2 tsp. salt
MSG (opt.)
2 tbsp. rice wine
1 egg white
Oil
1/2 tsp. sesame oil
1 tbsp. cornstarch dissolved in water
Soup - stock

Put shrimp and pork each in separate bowls. Divide cooking wine, salt, egg white and starch solution equally between the two. Mix thoroughly.

Heat oil in pan. When hot, add shrimp and pork and fry until they become loose and separate pieces. Remove and drain. Pour off the oil leaving a teaspoon in the pan. Return it to the fire and heat. Add wine, salt and a little soup stock and bring to a boil. Add cornstarch solution, drop in the fried shrimp and pork shreds. Stir fry and transfer to a plate. Sprinkle with sesame oil and serve.