Shrimp with Lobster Sauce

SHRIMP WITH LOBSTER SAUCE 

2 C brown rice

1lb shrimp, peeled, de-veined, tails off

1/2lb ground pork

Garlic

2C chicken stock (or broth and broth base),  heated

2T soy sauce

1T sugar

1C frozen peas

4C broccoli florets

3 eggs, lightly beaten

3T cornstarch

Green onions, chopped, for garnish

Cook brown rice. I prefer to do mine in the InstaPot. Instapot Brown Rice

Prepare shrimp: peel, devein, remove tails.

Trim and steam broccoli in the microwave, tightly covered, 5 minutes. Stir once during cooking. Dice green onions.

In a 4-cup measure, stir together broth, soy sauce, sugar, and peas. In a smaller measure, mix cornstarch and 1/4C water to create a slurry.

Beat eggs in a small bowl.

In a wok coated with pan spray, cook pork until golden. Add garlic and shrimp. Stir fry until shrimp are done.

Add the broth mixture. Heat to a slow boil. Add slurry. Stir until sauce thickens. Add eggs, stirring so they don’t clump. Add broccoli; stir until well mixed.

Serve over rice.

Servings: 8

Calories per serving: 330