Shrimp with Lobster Sauce

Ingredients

• 1½ lb shrimp, peeled and deveined
• 4 clove garlic
• 1 tbsp ginger
• 4 scallions
• 2 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp cornstarch
• 2 tbsp water
• 2 eggs
• 2 tbsp vegetable oil
• 2 cup white rice (optional)

Steps

1. Mince garlic and ginger. Slice scallions, separating white and green parts. Whisk chicken broth, soy sauce, oyster sauce, rice vinegar, and sesame oil in a bowl.
2. In a separate small bowl, whisk cornstarch with water to create a slurry. Lightly beat eggs in another small bowl.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink; remove and set aside.
4. Add garlic, ginger, and white parts of scallions to the skillet; stir-fry for 30 seconds until fragrant.
5. Pour in the broth mixture and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
6. Slowly drizzle in the beaten eggs while stirring gently to create ribbons. Return the cooked shrimp to the skillet and toss to coat.
7. Garnish with green parts of scallions and serve immediately, ideally over steamed white rice.