1 1/2 teaspoons cornstarch
			2 teaspoons cooking sherry
			1 pound medium shrimp - peeled and deveined
			4 tablespoons vegetable oil
			2 cloves garlic, minced
			1/4 pound ground pork
			1 cup water
			2 tablespoons soy sauce
			1/4 teaspoon sugar
			1/2 teaspoon salt
			1 1/2 tablespoons cornstarch
			1/4 cup cold water
			1 egg, beaten 

			 In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch
				in the sherry.
			Add shrimp to the bowl, and toss to coat.

			Heat oil in a wok or large skillet over medium-high heat.
			Add shrimp, and fry until pink, 3 to 5 minutes.
			Remove shrimp to a plate with a slotted spoon,
				leaving as much oil in the pan as possible.

			Combine 1 cup water, soy sauce, sugar and salt; stir into
				the wok with the pork.
			Bring to a boil, cover, reduce heat to medium, and simmer
				for about 2 minutes.
			Mix together the remaining 1 1 /2 tablespoons of cornstarch
				and 1/4 cup cold water.
			Pour into the pan with the pork, and also return shrimp
				to the pan.
			Return to a simmer, and quickly stir while drizzling in
				the beaten egg.
			Serve hot over rice.