Categories: Sauces, Oriental 
      Yield: 1 servings 
  
  1 1/2 lb Pork, coarsely ground 
      2 tb Peanut oil 
  1 1/2 tb Fermented black beans 
      2 tb Coarsely chopped garlic 
      1 ts Finely chopped fresh ginger 
      2    Scallions, finely chopped 
  1 1/2 tb Light soy sauce 
      2 tb Chinese rice wine 
           -=OR=- dry sherry 
    1/4 ts Sugar 
      1 pn Salt 
    1/2 c  Chicken broth 
      1 tb Cornstarch; dissolved in 
      2 tb Chicken broth; (cold) 
      1    Egg; beaten with 
      2 ts Sesame oil 
  
  BROWN THE GROUND PORK in 2 tablespoons of oil. Add the rest of the sauce 
  ingredients. Bring them to a boil and add the cornstarch to thicken the 
  sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the 
  clumps of egg into thin strands with chopsticks as they cook. Makes 3 Cups