| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
Cantonese |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Salad or peanut oil |
| 3/4 |
lb |
Lean pork, ground |
| 1 |
tb |
Finely chopped carrot |
| 1 |
tb |
Finely chopped celery |
| 1/4 |
c |
Chopped green onion, including green part |
| 1/2 |
|
Glove garlic, finely minced |
| 1/2 |
ts |
Grated fresh ginger (optional) |
|
|
Salt & freshly ground pepper to taste |
| 2 |
|
Lobsters, boiled and shelled * |
| 1 |
c |
Chicken stock |
| 1 |
|
Egg |
| 2 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1/4 |
c |
Water |
INSTRUCTIONS
* (and shrimp would work great here instead..but I'd saute them a bit
before adding the pork (and then I'd remove the shirmp and return at the
time the recipe calls for) instead of boiling them first.
Found this Lobster Cantonese recipes in the New York Times International
Cookbook. There are 2 kinds I've had out there...one that is light colored
(which is this one) and one that is a black bean sauce, which is similar to
the 2nd recipe I've posted from that book, Shrimp with Black Bean sauce.
Hope this is what you're looking for!
Heat the oil in a skillet and add the pork, carrot, celery, green onion,
garlic, ginger and salt & pepper to taste. Stir quickly with a metal
kitchen spoon to break up the meat. Meanwhile, cut the meat from the
lobsters into bite-sized pieces (If using shrimp, leave them whole). Add
the shrimp and chicken stock to the pork mixture, cover and let simmer 10
minutes. Beat the egg lightly but do not overblend. Add to the lobster/pork
mixture and simmer 2 minutes, stirring constantly. Blend hte cornstarch,
soy sauce and water; stir into the sauce. Cook until thickened. Serve with
rice. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Apr 13, 1997
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