Lobster cantonese #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (1.5-2 pound) lobster | |
| ¼ | pounds | Lean pork |
| 1 | Scallion | |
| 2 | slices | Fresh ginger root |
| 2 | Eggs | |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Sherry |
| 2 | tablespoons | Soy sauce |
| ½ | teaspoon | Salt |
| ½ | cup | Water (up to) |
| 4 | tablespoons | Oil |
Directions
1. With a cleaver, chop lobster lengthwise in half; then clean. Chop each half, shell and all, in 1-½ inch sections. Chop claws in two.
2. Mince or grind pork; mince scallion and ginger root. Beat eggs lightly.
Then combine with cornstarch, sherry, soy sauce, salt and water, blending well.
3. Heat oil. Add lobster sections and stir-fry over medium heat until the shell turns bright red (about 3 minutes).
4. Add pork mixture and cook, stirring, over low heat until meat is cooked through (3 to 5 minutes). Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .