Lobster Cantonese With Black Bean Sauce Recipe
Would you like to try a great Lobster Cantonese recipe? This recipe will save you dollars which you have spent at Chinese restaurants for similar or perhaps inferior taste. The most important ingredient in Lobster Cantonese is Seafood. Am I hearing a thank you from you for sharing this Lobster Cantonese 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.
