Yields: 1 serving dish
Conversion Chart: Here >>
Shrimp Ingredients:
1 Tbsp. cornstarch
1 Tbsp. dry sherry or Chinese rice wine
1/8 tsp. ground white pepper
1 lb. raw shrimp, shelled and deveined
1/4 lb. ground pork
Lobster Sauce Ingredients:
1/4 cup chicken broth
3 Tbsps. dry sherry or Chinese rice wine
2 tsps. fish sauce (found in Asian Markets)
2 tsps. sugar
2 Tbsps. vegetable oil
1 Tbsp. minced ginger
3 cloves garlic, minced
1 Tbsp. salted black beans, rinsed and lightly crushed or 1½ teaspoons black bean garlic sauce
2 green onions, trimmed and cut into 2-inch lengths
1 small onion, diced
1 egg, lightly beaten
Procedure:
1. Combine marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 minutes. Combine pork and cornstarch in another bowl; mix well.
2. Combine sauce ingredients in a small bowl; stir until sugar dissolves.
3. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add ginger, garlic, and black beans; cook, stirring, until fragrant, about 20 seconds. Add pork and onion; cook, until meat is browned and crumbly, about 2 minutes. Add shrimp and stir-fry until they turn pink, about 2 minutes. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boil and thickens. Add egg and stir constantly until just set, about 1 minute. Transfer to a serving platter and serve immediately.
Recipe Type: Authentic
Recipe Author: Chef Martin Yan
Original Photograph By: trialx.org
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.yancancook.com/menus/45/week45_entree01.html
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