| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Chinese | Sauce | 4 | Servings |
INGREDIENTS
| 2 | ts | Fermented black beans |
| 1 | Clove garlic | |
| 1/4 | lb | Lean pork |
| 2 | Scallion stalks | |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/2 | ts | Sugar |
| 1/2 | c | Water |
| 1 1/2 | tb | Oil |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| 2 | Eggs |
INSTRUCTIONS
1. Soak fermented black beans. 2. Mince garlic; mash together with soaked black beans. Mince or grind pork. 3. Cut scallion stalks in 1/2-inch sections; then combine with soy sauce, sherry, sugar and water. 4. Heat oil. Add black bean-garlic mixture and stir-fry briefly until pungent. Add pork; stir-fry until it loses its pinkness (about 2 minutes). 5. Add scallion-soy mixture. Heat quickly; then cook, covered, about 3 minutes more over medium heat. 6. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. 7. Beat eggs lightly and add to pan, stirring. Remove from heat at once. Pour sauce over lobster and serve. NOTE: This sauce gets its name not from its ingredients (it contains no lobster) but from its function (it's served over lobster). Lobster sauce is also good with stir-fried or deep-fried shrimp. 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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