Chinese-Style Ground Pork and Shrimp
- Low calorie
- Fast recipes
- Easy recipes
Ingredients
- 4 green onions
- 2 tbsp (30 mL) peanut or vegetable oil
- 1 tsp (5 mL) minced gingerroot
- 2 cloves garlic, minced
- 1/2 lb (250 g) ground pork
- 1 tbsp (15 mL) Chinese rice wine, dry sherry or sake
- 1 tbsp (15 mg) light soy sauce
- 1/4 tsp (1 mL) white pepper
- 1 field cucumber or half English cucumber, peeled, seeded and diced
- 1/3 cup (75 mL) diced red sweet pepper
- 1/2 tsp (2 mL) salt
- 2 tsp (10 mL) cornstarch
- 1 cup (250 mL) cooked corn kernels or frozen corn, thawed
- 8 oz (250 g) or 1 pkg (340 g) frozen cooked small sweet shrimp, thawed
- 1 egg
- 1/2 tsp (2 mL) sesame oil
- 1/4 cup (60 mL) chopped coriander (optional)
Preparation
Chop onions; reserving white and light green parts, set aside dark green parts. In wok or skillet, heat oil over medium-high heat; add reserved onions, ginger and garlic and stir-fry until fragrant, about 30 seconds. Add pork; stir-fry, breaking up with wooden spoon, until seared.
Add rice wine, soy sauce and white pepper; stir-fry until liquid has evaporated. Stir in cucumber, sweet pepper, salt and 1-1/4 cups/300 mL water; reduce heat to medium and simmer, covered, until vegetables are tender, 7 to 8 minutes.
Meanwhile, in small bowl, stir together cornstarch and 2 tbsp/30 mL water; stir into simmering pot. Add corn and shrimp and return to simmer. In small bowl, beat egg with sesame oil; while stirring pork mixture, pour in egg mixture in thin stream. Stir in coriander (if using) and dark green parts of onions. Transfer to serving bowl.
Makes 4 to 6 servings,
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