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.