Shrimp in Lobster Sauce

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Servs: 4   Prep:   Cook:

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  • add   1 egg, lightly beaten
  • add   1 small onion, diced
  • add   2 green onions, trimmed and cut into 2-inch lengths
  • add   black bean garlic sauce
  • add   1 Tbsp. salted black beans, rinsed and lightly crushed or 1 1/2 teaspoons
  • add   3 cloves garlic, minced
  • add   1 Tbsp. minced ginger
  • add   2 Tbsps. vegetable oil
  • add   2 tsps. sugar
  • add   2 tsps. fish sauce
  • add   3 Tbsps. dry sherry or Chinese rice wine
  • add   1/4 cup chicken broth
  • add   Forthe Sauce:
  • add   Forthe Sauce:
  • add   1/4 lb. ground pork
  • add   1 lb. raw shrimp, shelled and deveined
  • add   1/8 tsp. ground white pepper
  • add   1 Tbsp. dry sherry or Chinese rice wine
  • add   1 Tbsp. cornstarch
  • add   1 Tbsp. cornstarch
  • add   1 Tbsp. cornstarch


  1. 1. Combine marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 minutes. Combine pork and cornstarch in another bowl; mix well.2. Combine sauce ingredients in a small bowl; stir until sugar dissolves.3. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add ginger, garlic, and black beans; cook, stirring, until fragrant, about 20 seconds. Add pork and onion; cook, until meat is browned and crumbly, about 2 minutes. Add shrimp and stir-fry until they turn pink, about 2 minutes. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boil and thickens. Add egg and stir constantly until just set, about 1 minute. Transfer to a serving platter and serve immediately. Recipe adapted from Quick & Easy by Martin Yan (Chronicle Books)Copyright Yan Can Cook, Inc. (2006)

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