Chinese Shrimp and Lobster Sauce

SHRIMP & LOBSTER SAUCE

1 lb shelled & de-viened raw shrimp
3 scallions, cut in 1-inch pieces
1/4 lb. ground pork
3 tbs. soy sauce
3/4 cups water
1 tsp. sugar
1 tsp salt
3 eggs, slightly beaten
2 tbs. oil
1 clove garlic, crushed

for thickening, mix together:
1/4 cup cold water
2 tbs. corn starch

Place oil in large frying pan or wok over med-high heat.
Add garlic clove. Stir fry until garlic turns golden; discard garlic.
Stir fry ground pork until it is no longer pink.
Add shrimp & stir fry until they turn pink.
Add soy sauce, scallions, salt & sugar, and stir fry for 1 min.
Add water; bring to boil.
Reduce heat, cover and cook for 3 min.
Add the cornstarc and water mixture, stirring constantly, until it boils.
Boil for 1 minute. While stirring, add the beaten eggs; keep stirring; remove from heat, and stir until egg is translucent.

Serve over rice