Cantonese Shrimp and Pork

2 tablespoons vegetable oil
3/4 pound lean ground pork
1 pound medium shrimp, peeled, deveined
3 green onions, chopped
1 clove garlic, minced
1 piece (1-inch long) ginger root, minced
1-1/2 cups low-sodium chicken broth
1 tablespoon each: soy sauce, rice wine vinegar, sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon salted Asian black beans or 2 tablespoons oyster sauce
2 eggs, beaten
Salt, freshly ground pepper

Heat 1 tablespoon of the oil in a skillet or wok over high heat. Add pork; stir-fry until no longer pink, about 6 minutes. Remove with a slotted spoon; set aside. Add shrimp to pan; stir-fry until shrimp are pink, about 4 minutes. Remove with a slotted spoon; set aside.

Add remaining oil, green onions, garlic and ginger. Cook 1 minute, stirring. Remove with a slotted spoon; set aside.

Pour chicken broth, soy sauce, rice wine vinegar, sesame oil and sugar into skillet. Dissolve cornstarch in 1 tablespoon warm water; stir into broth mixture. Add black beans. Stir together; heat until mixture thickens, about 2 minutes. Stir in beaten eggs, pork and shrimp. Stir-fry 2 minutes. Season to taste with salt and pepper.