Mix together pork, carrot, celery, salt and pepper. Heat oil in a large skillet over a hot fire; add garlic. Cook the garlic 3 minutes, then remove and discard it. Add pork mixture and bouillon to hot oil. Cover and cook about 3 minutes.
Add shrimp and cook, stirring occasionally, 7 minutes longer or until shrimp turns pink.
Mix water with cornstarch and slowly stir until the sauce thickens. Stir in egg and continue to heat and stir about 2 minutes. Turn out into serving bowl and sprinkle with sliced onions. Serve with rice.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.