Lobster Cantonese Recipe
Lobster Cantonese is an one dish who's secret is still a mystery for many. This recipe is going to demystify that for you. The main ingredient in this recipe is Seafood. If there is one Chinese dish that is unanimously regarded as the best in flavor, it is this Lobster Cantonese. It is highly recommended, you must try this Lobster Cantonese recipe.
Ingredients
2 tablespoons vegetable oil
2 tablespoons black beans, rinsed anil mashed
2 cloves garlic, grated
1 teaspoon grated ginger root .
2 to 3 ounces minced or ground pork
1 1/2 to 2 pounds live lobster, cleaned and chopped into 1 inch pieces or 1 pound lobster tails, split lengthwise
1 cup chicken broth or water
1 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon cornstarch in 2 table spoons cold water
Salt and pepper
1 egg, beaten
1 scallion, sliced
Directions
Heat the oil in the wok and brown the black beans, garlic, and ginger briefly.
Add pork and stirfry for 1 minute.
Add lobster and stir fry for 1 minute.
Add the broth soy sauce, sugar, and cornstarch mixture.
Cover and heat for 5 minutes.
Remove from heat, season with salt and pepper, and slowly pour in the egg while stirring with a fork.
This sauce should not be so hot as to completely coagulate the egg and turn it white.
The egg should give the sauce a yellowish color.
Serve at once with rice.
Garnish with scal lion slices.
Add pork and stirfry for 1 minute.
Add lobster and stir fry for 1 minute.
Add the broth soy sauce, sugar, and cornstarch mixture.
Cover and heat for 5 minutes.
Remove from heat, season with salt and pepper, and slowly pour in the egg while stirring with a fork.
This sauce should not be so hot as to completely coagulate the egg and turn it white.
The egg should give the sauce a yellowish color.
Serve at once with rice.
Garnish with scal lion slices.
