Paul’s Shrimp with Lobster Sauce

INGREDIENTS:

1 1/2 pounds ground pork

1 pound (41/50 count) peeled and deveined shrimp

2 1/2 tablespoon canola or vegetable oil, divided

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon ground white pepper

2/3 cup oyster sauce, divided

4 teaspoons sesame oil, divided

2 tablespoons soy sauce, divided

1 tablespoon hoisin sauce

3 tablespoons cornstarch

2 (14.5 ounce) cans less sodium chicken broth

1/3 cup water

INSTRUCTIONS:

Preheat wok on medium high heat. Add 1.5 tablespoon canola oil and 1 teaspoon sesame oil. Add pork. Cook for 3 minutes, breaking up into small chunks.
Add onion powder, garlic powder, white pepper, hoisin sauce, 2 tablespoons oyster sauce, and 1 tablespoon soy sauce. Continue to cook, stirring constantly for 4 to 5 minutes.
Transfer pork to a large bowl using a slotted spoon, leaving any liquid behind in wok. Pork might not be completely cooked through. It will be returned to the wok to finish cooking later. Set aside.
Add the remaining 1 tablespoon canola oil and shrimp to wok. Cook, stirring constantly for 2 minutes.
Transfer shrimp to a bowl using a slotted spoon. Set aside.
Add chicken broth, the remaining oyster sauce, sesame oil, and soy sauce. Bring to a boil.
Whisk cornstarch and water in a small bowl to make a slurry.
Stir slurry into broth mixture. Stirring constantly until thicken.
Return pork to wok. Allow to cook for 3 minutes, stirring frequently.
Return shrimp to wok. Cook for 2 minutes, stirring frequently.
If broth is too thick, add a little water to loosen. Reseason to taste.
Serve with white rice. Garnish with scallion, optional.

Recipe notes:

If you are sensitive to salt, leave a small amount of oyster sauce behind when adding to the chicken broth. You could always add more at the end when you season to taste.
If sauce is too sweet, add a little more oyster sauce. If sauce is too salty, add a touch of hoisin and small amount of water.