Shrimp in lobster sauce

Ingredients:

• 450 g large shrimp, peeled and deveined
• 3 tablespoons soy sauce
• 2 thin slices of fresh ginger root
• 1/4 tsp ground white pepper
• 3 tablespoons of vegetable oil
• 450 g of minced pork
• 2 cloves garlic, crushed
• 3 cups lightly salted chicken broth
• 2 tablespoons cornstarch
• 2 large eggs, beaten
• 1 cup frozen green peas, thawed
• Jasmine rice, for serving

Preparation:

1. Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger, and white pepper in a medium bowl.
2. Heat the oil in a wok until it begins to shimmer. Add the ground pork and cook, stirring occasionally and breaking up the pieces, until browned and almost cooked through, about 4 minutes. Add the garlic and cook, stirring, for about 2 minutes.
3. Slowly pour 2 3/4 cups of chicken broth into the wok and bring to a boil. Reduce heat and simmer until the sauce thickens slightly and the pork is cooked through, about 5 minutes.
4. Combine the cornstarch with the remaining 1/4 cup chicken broth to form a paste. Slowly whisk the paste into the broth and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and beaten eggs. Cook, stirring occasionally, until the shrimp are pink, 4-5 minutes. Stir in the green peas and remove from heat. Serve with rice.