Pick over black beans, remove all possible small pebbles.
Clean and shell the shrimps, rinsing under cold water. Pat dry.
Add oil to wok or large skillet. Add shrimps and stir fry for about a minute (till pink). Stir in sherry. Stir and keep in bowl, below, with soy sauce, etc.
Have pork (or turkey) ready. In a small bowl combine garlic and black beans. In another small, warm bowl combine soy or fish sauce, salt, sugar, scallions, and the cooked shrimps.
Add oil to remaining oil in pan to equal about 2 Tbsp. Heat, add garlic and black beans—smell that aroma!—stir a few seconds and add pork. Stir fry, breaking up meat till it’s lost all pinkness.
Add soy and shrimps. Pour in stock, bring to boil.
Stir the cornstarch to mix well, add to wok, and stir till the dish pretty quickly thickens and becomes clear. Turn heat to moderate simmer stirring, pour in eggs in a stream, moving mixture around with stirrer so eggs become fully incorporated with dish. Scoop onto a warm platter and serve with lots of white or jasmine rice—not brown.