Shrimp with Lobster Sauce

Ingredients

 * fresh shrimp, deveined and butterflied, 10 - 15 per person
 * 4 to 8 spring onion (green onions, scallions), chopped
 * 2 large garlic cloves, chopped or minced
 * 2 cups of chicken stock (2 cups water with chicken bouillon powder, or chicken broth)
 * 4 tablespoons of sweet white wine, such as Sweet Glen Ellen white Zinfandel
 * 2 tablespoons soy sauce
 * 2 teaspoons sugar
 * 2½ tablespoons of cornstarch and ½ cup of water
 * 4 egg whites, beaten with ¼ cup of water
 * 2 tablespoons vegetable oil for stir-frying
 * 1 to 2 cups Pork-fried Rice (1 cup for 2 people, 2 cups for 3 or more)

Directions

 * 1) Rinse the shrimp in warm water and pat dry.
 * 2) Rinse the green onions, drain and chop.
 * 3) Chop or mince the garlic cloves.
 * 4) Combine the chicken stock, white wine, soy sauce, and sugar and set aside.
 * 5) In a small bowl, dissolve the cornstarch into ½ cup water.
 * 6) Whisk the egg whites into ¼ cup water and set aside.
 * 7) Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat.
 * 8) Stir fry the garlic and scallions about 30 seconds to a minute, taking care not to burn the garlic.
 * 9) Add the shrimp and stir fry for 2 minutes.
 * 10) Add the chicken broth mixture, bring to a boil and boil about 1 minute.
 * 11) Re-stir the cornstarch and water mixture and stir it into broth.
 * 12) Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork.
 * 13) Be careful not to overstir the egg whites.
 * 14) The dish is ready when the sauce begins to boil and thicken.
 * 15) Serve over the Pork-fried Rice.