Do these ahead of time. Have everything else measured and at hand (in custard cups, paper cups, etc. prior to starting to cook. Have rice enough prepared for 4 generous servings and 1 box frozen peas (or snow peas) partially cooked.

Heat 1/4 can broth in electric wok or heavy Dutch oven. Put all of the following in the wok and cook over high heat, stirring constantly until pork is done and crumbly. 1/4 tsp. garlic salt 1/4 tsp. salt 1/2 tsp. sugar 2 tbsp. dry white wine 2 tbsp. soy sauce

Continue stirring over high heat at last 2 more minutes, then add shrimp and cook, stirring occasionally, until done. 1/4 c. dry white wine 2 (7 oz.) jars Green Giant whole straw mushrooms (1 drained, 1 with liquid)

Add to shrimp mixture.

Combine 2 tablespoons cornstarch and 2 tablespoons water and add to above. Bring to a boil and stir until thickened. Slightly beat 3 eggs. Lower heat, drizzle egg over and stir until egg is cooked. Serve over rice with a large slotted spoon of peas (to drain), sprinkled over top.

For more complete Chinese meal, start with a tidbit tray of ribs, egg rolls (purchased), rumaki (chicken liver with slices of water chestnut wrapped in bacon and marinated in same marinade you used for ribs and baked on cookie sheet in 375 degree oven until bacon is very crisp), and shrimp tempura. All of these can be made ahead and be re-heating while you make Shrimp with Lobster Sauce, about 20-30 minutes. It will hold on warm while you have appetizers with your guests.

NOTE: See Chinese Spareribs recipe in Appetizers section.