We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Be Fishers of Men.... You catch 'em, He'll Clean 'em.

Lobster Cantonese #1

0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Meats, Eggs Cantonese Seafood 4 Servings

INGREDIENTS

1 (1.5-2 pound) lobster
1/4 lb Lean pork (up to)
2 Cloves garlic (up to)
4 tb Oil
1/2 ts Salt
2 ts Soy sauce
1/2 c Stock
2 Eggs
1/4 c Water
1 tb Cornstarch
3 tb Water

INSTRUCTIONS

1. With a cleaver, chop lobster lengthwise in half; then clean. Chop each
half, shell and all, in 1-1/2 inch sections. Chop claws in two.
2. Mince or grind pork. Crush garlic.
3. Heat oil. Add salt, then garlic, and brown lightly. Add pork and
stir-fry until it loses its pinkness (1 to 2 minutes). Sprinkle with soy
sauce; stir-fry, 1/2 minute more.
4. Add lobster sections; stir-fry 1 minute. Stir in stock and heat quickly.
Then cook, covered, over medium heat, until done (about 3 minutes): the
meat should be chalky white; the shell bright red.
5. Meanwhile, in one cup, beat eggs lightly with water and set aside. In
another cup, blend cornstarch and remaining water to a paste.
6. Stir in cornstarch paste to thicken; then turn off heat and stir in
beaten eggs until creamy. (Turning off the heat helps retain the egg's rich
yellow color and makes for a smooth-flowing sauce; it prevents the egg from
overcooking, coagulating and turning white.) Serve at once.
NOTE: For best results, start with a live lobster. VARIATIONS:
1. For the lobster, substitute 6 crabs. Shell, crack claws, discard feet.
Chop each crab in 4 Pieces.
2. In step 3, omit the salt and garlic clove. Mash 1 tablespoon fermented
black beans (soaked) with 1 clove garlic, minced, and add to the hot oil.
(You may also at this point add 1 slice fresh ginger root, minced; and/or a
few drops of sesame oil.) Stir-fry a few times to heat; then add minced
pork.
3. In step 4, before adding the stock, sprinkle lobster with 1/4 teaspoon
salt, 1/4 teaspoon sugar, a dash of pepper and 1 teaspoon sherry. Stir-fry
a few times to blend in.
4. In step 4, substitute for the stock a mixture of 1 tablespoon soy sauce,
1 tablespoon sherry, 1/4 cup water, 1/2 teaspoon sugar and 1 slice fresh
ginger root, minced.
5. In step 5, add to the cornstarch paste 1/4 teaspoon sugar and 2
teaspoons soy sauce.
6. In step 6, add with the beaten eggs 1 scallion stalk, minced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Many folks want to serve God, but only as advisers”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?