Lobster cantonese #2

Yield: 4 Servings

Measure 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

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, .

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