Lobster Cantonese With Black Bean Sauce Recipe
Ingredients
2 tablespoons vegetable oil
2 tablespoons Chinese (dow sei) black beans, rinsed, 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, 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 tablespoons cold water
Salt and pepper
1 egg, beaten
1 scallion, sliced
Directions
Heat oil in wok or skillet; brown beans, garlic, and ginger briefly.
Add pork; stir-fry 1 minute.
Add lobster; stir-fry 1 minute.
Add broth, soy sauce, sugar, and cornstarch mixture; cover.
Heat 5 minutes; remove from heat.
Season with salt and pepper.
Slowly pour in egg, stirring with fork.
Sauce should not be so hot as to completely coagulate egg and turn it white; egg should give sauce yellowish color.
Add pork; stir-fry 1 minute.
Add lobster; stir-fry 1 minute.
Add broth, soy sauce, sugar, and cornstarch mixture; cover.
Heat 5 minutes; remove from heat.
Season with salt and pepper.
Slowly pour in egg, stirring with fork.
Sauce should not be so hot as to completely coagulate egg and turn it white; egg should give sauce yellowish color.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
