Shrimp in Lobster Sauce
Ronnie's Notes
This old-fashioned Chinese entrée is still a favorite; serve it with cooked white rice. This recipe was adapted from one given to me by Florence Lin, who was a well-known cookbook author and teacher at the China Institute.
Prep time: less than 30 minutes
Region: Melting Pot
Instructions
vegetable oil in a wok or stir-fry pan over high heat.
Add the shrimp and stir-fry for a half minute, until they begin to turn pink.
Pour in the rice wine, cover the pan and cook for one minute.
Dish out the shrimp and set them aside.
Heat the remaining vegetable oil in the pan.
Add the scallions and stir-fry for one minute.
Add the garlic and pork and cook for , making sure all traces of pink disappear from the pork.
Add the salt, sugar, soy sauce, water and chicken stock.
Bring the mixture to a boil.
Add the shrimp.
Mix the cornstarch with enough water to make a paste and add it to the boiling liquid in the pan.
Stir until the sauce has thickened.
Slowly add the beaten eggs.
Mix gently with chopsticks or a wooden spoon.
Dish out and serve.