Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***INGREDIENTS***
   1      pound         jumbo shrimp -- (21-25 per, pound)
   1      tablespoon    fermented black beans
   2                    garlic cloves -- minced
   1                    quarter-sized slice fresh -- ginger, peeled,
                        -- minced
   1      tablespoon    Shao Hsing rice wine -- or dry
   2      tablespoons   peanut or corn oil
     1/2  teaspoon      salt
   6      ounces        ground pork butt
   1      small         onion -- cut into 1-inch
                        -- cube
   1                    bell pepper -- cut into 1-inch
     1/2  teaspoon      sugar
   1      big           pinch white pepper
     1/2  tablespoon    light soy sauce
     3/4  cup           chicken stock
   2      teaspoons     cornstarch -- blended with i
                        water
   1      large         egg -- lightly beaten
   1                    green onion -- chopped
   1      teaspoon      Asian sesame oil

Preparation:

Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside. Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm. Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and sauté a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thickens. Serve immediately.