Serves: 5
Total Calories: 74
1. Soak fermented black beans.
2. Mince garlic mash together with soaked black beans. Mince or grind pork.
3. Cut scallion stalks in 1/2-inch sections then combine with soy sauce, sherry, sugar and water.
4. Heat oil. Add black bean-garlic mixture and stir-fry briefly until pungent. Add pork stir-fry until it loses its pinkness (about 2 minutes).
5. Add scallion-soy mixture. Heat quickly then cook, covered, about 3 minutes more over medium heat.
6. Meanwhile blend cornstarch and remaining cold water to a paste then stir in to thicken.
7. Beat eggs lightly and add to pan, stirring. Remove from heat at once. Pour sauce over lobster and serve.
NOTE: This sauce gets its name not from its ingredients (it contains no lobster) but from its function (it's served over lobster). Lobster sauce is also good with stir-fried or deep-fried shrimp.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Lobster Sauce recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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