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Lobster Cantonese #2

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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Eggs Cantonese Seafood 4 Servings

INGREDIENTS

1 (1.5-2 pound) lobster
1/4 lb Lean pork
1 Scallion
2 sl Fresh ginger root
2 Eggs
2 tb Cornstarch
2 tb Sherry
2 tb Soy sauce
1/2 ts Salt
1/2 c Water (up to)
4 tb Oil

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; mince scallion and ginger root. Beat eggs lightly.
Then combine with cornstarch, sherry, soy sauce, salt and water, blending
well.
3. Heat oil. Add lobster sections and stir-fry over medium heat until the
shell turns bright red (about 3 minutes).
4. Add pork mixture and cook, stirring, over low heat until meat is cooked
through (3 to 5 minutes). Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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