Cantonese-Style Stir-Fried Shrimp | America's Test Kitchen

Ingredients

• 1 pound jumbo shrimp (21 to 25 count), peeled and deveined
• 1 tablespoon dry sherry
• 2 teaspoons soy sauce
• 2 - 3 scallions , white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
• 2 medium cloves garlic , minced (about 2 teaspoons)
• 1/2 inch piece fresh ginger , peeled and minced (about 2 teaspoons)
• 1/2 cup simplest shrimp broth (see below) or water
• 2 teaspoons toasted sesame oil
• 2 teaspoons oyster sauce
• 1 teaspoon granulated sugar
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil or vegetable oil
• 3 ounces ground pork , broken into rough 1-inch pieces
• 2 large egg whites
• shells from jumbo shrimp (one pound), 21 to 25 count
• 3/4 cup cold water
• 1/4 teaspoon ground white pepper or ground black pepper