Cantonese Lobster And Pork In Black Bean Sauce
|Cooking sauce||1 Cup (16 tbs)|
|Raw lobster tails||1 1⁄2 Pound|
|Salad oil||3 Tablespoon|
|Fermented black beans||2 Tablespoon, rinsed, drained, and finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Minced fresh ginger||1 Teaspoon|
|Boneless lean pork||1⁄2 Pound, finely chopped or ground|
|Green onion||1 , thinly sliced (Whole)|
|Egg||1 , lightly beaten|
Prepare cooking sauce and set aside.
If you want to cook the lobster in the shell, trim side fins.
Cut tails in half lengthwise and devein; if large, cut in half crosswise.
Or remove meat from the shell and cut in bite-size pieces.
Heat a wok or wide frying pan over high heat.
When pan is hot, add oil.
When oil begins to heat, add beans, garlic, and ginger.
Stir once, then add pork and stir-fry until it loses its pinkness
Add lobster and cook, stirring constantly, until the shells turn red or, if shelled, the meat is opaque throughout
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
Add onion and egg; stir just until egg begins to set