This lobster sauce recipe uses both pork and shrimp and is served over lo mein noodles. It is a variation on my lobster sauce recipe that has been submitted by a reader.
Ingredients:
- 3 tablespoons Chinese dried black beans (also called Chinese salted or fermented beans)
- 3 teaspoons garlic paste
- 1-1/2 teaspoons ginger paste
- 1 pound lean ground pork
- 4 tablespoons soy sauce, divided
- 4 tablespoons cornstarch, divided
- 2-1/4 cups chicken broth (low sodium if possible)
- 3 tablespoons sherry
- 3 teaspoons sugar
- 1 1/2 teaspoons black bean sauce
- 1 bunch (5-6) small green onions (scallions)
- 3 tablespoons peanut or vegetable oil, for stir-frying
- 1 pound of lean ground pork
- 1/2 pound of thawed raw shrimp, peeled and deveined with tails removed
- 4 tablespoons cornstarch
- 5 tablespoons water
- 2 eggs, beaten
- 1 lb fresh lo mein noodles
Preparation:
1. Soak the black beans in cold water for at least 10 minutes, then rinse thoroughly and mash into a paste using a mortar and pestle. Combine with the garlic paste and ginger paste. Set aside. In a small bowl combine the chicken broth with the sherry and sugar. Set aside.
2. Combine the ground pork with 1 tablespoon of the soy sauce, 1 tablespoon of the cornstarch, and fresh ground black pepper to taste. Mix well and set aside to marinate for at least 15 minutes.
3. In a small bowl, combine the remaining 3 tablespoons soy sauce with the sherry, sugar, black bean sauce, and chicken broth. Set aside. In a separate small bowl, combine the remaining 3 tablespoons cornstarch with the water. Set aside.
4. Cut the white tips and dark green ends off the green onions and cut into thin slices about 1/16 inch thick.
5. Heat 2 tablespoons of oil in a wok or deep sauté pan, swirling to coat the sides. Fry half of the black bean/garlic/ginger paste mixture over medium-high heat for a minute or two, then add the ground pork mixture, mix well and cook until brown. Remove to a separate bowl and set aside. Do not drain.
6. Heat the remaining 1 tablespoon of oil in the wok and fry the remaining black bean/garlic/ginger paste for a minute or two. Add the chicken broth mixture, the green onion, and the shrimp. Simmer on low heat for 10 minutes or until the shrimp are cooked through.
7. Bring the sauce to a low boil, give the corn starch mixture a re-stir and slowly add it to the sauce while stirring to thicken.
8. Add the cooked pork mixture back into the pan.
9. Drizzle the beaten egg into the sauce and cover (don't stir). After the egg has set, stir gently to break into smaller pieces. The goal is to see pieces of cooked egg in the sauce, not to have it thoroughly mixed in.
10. Boil the fresh Lo Mein noodles for about 5 minutes, then drain thoroughly. If you have a non-stick wok or pan, try pan-frying the noodles in some oil.
11. Serve the lobster sauce over the cooked Lo Mein noodles.
This recipe is an adaptation of my lobster sauce recipe, submitted by Bill Croteau. He recommends using a Breville electric wok for cooking this recipe.
2. Combine the ground pork with 1 tablespoon of the soy sauce, 1 tablespoon of the cornstarch, and fresh ground black pepper to taste. Mix well and set aside to marinate for at least 15 minutes.
3. In a small bowl, combine the remaining 3 tablespoons soy sauce with the sherry, sugar, black bean sauce, and chicken broth. Set aside. In a separate small bowl, combine the remaining 3 tablespoons cornstarch with the water. Set aside.
4. Cut the white tips and dark green ends off the green onions and cut into thin slices about 1/16 inch thick.
5. Heat 2 tablespoons of oil in a wok or deep sauté pan, swirling to coat the sides. Fry half of the black bean/garlic/ginger paste mixture over medium-high heat for a minute or two, then add the ground pork mixture, mix well and cook until brown. Remove to a separate bowl and set aside. Do not drain.
6. Heat the remaining 1 tablespoon of oil in the wok and fry the remaining black bean/garlic/ginger paste for a minute or two. Add the chicken broth mixture, the green onion, and the shrimp. Simmer on low heat for 10 minutes or until the shrimp are cooked through.
7. Bring the sauce to a low boil, give the corn starch mixture a re-stir and slowly add it to the sauce while stirring to thicken.
8. Add the cooked pork mixture back into the pan.
9. Drizzle the beaten egg into the sauce and cover (don't stir). After the egg has set, stir gently to break into smaller pieces. The goal is to see pieces of cooked egg in the sauce, not to have it thoroughly mixed in.
10. Boil the fresh Lo Mein noodles for about 5 minutes, then drain thoroughly. If you have a non-stick wok or pan, try pan-frying the noodles in some oil.
11. Serve the lobster sauce over the cooked Lo Mein noodles.
This recipe is an adaptation of my lobster sauce recipe, submitted by Bill Croteau. He recommends using a Breville electric wok for cooking this recipe.
