| 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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