Instructions: Heat 2 tablespoons of the vegetable oil in a preheated wok. Add the garlic and stir-fry for the 30 seconds. Add the shrimp and stir-fry for 5 minutes, or until they change color. Remove the shrimp from the wok with a slotted spoon, drain, set aside, and keep warm. Add the remaining oil to the wok and heat. Add the ginger, diced pork, and leek and stir-fry over medium heat for 4-5 minutes, or until the pork is lightly colored and sealed. Add the sherry, soy sauce, sugar, and fish stock to the wok. Blend the cornstarch with the water to form a smooth paste and stir it into the wok. Cook, stirring, until the sauce thickens and clears. Return the shrimp to the wok and add the beaten eggs. Cook for 5-6 minutes, stirring occasionally, until the eggs set. Transfer to a warm serving dish, garnish with shredded leek and bell pepper, and serve.

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