|Vegetable oil||2 Tablespoon|
|Black beans||2 Tablespoon, rinsed and mashed|
|Garlic||2 Clove (10 gm), grated|
|Grated ginger root||1 Teaspoon|
|Minced pork||3 Ounce, or ground|
|Live lobster/1 pound lobster tails, split lengthwise||2 Pound, cleaned and chopped into 1 inch pieces|
|Chicken broth/Water||1 Cup (16 tbs)|
|Soy sauce||1 Teaspoon|
|Cornstarch||1 Tablespoon, mixed in 2 table spoons cold water|
|Cold water||2 Tablespoon|
|Egg||1 , beaten|
|Scallion||1 , sliced|
Heat the oil in the wok and brown the black beans, garlic, and ginger briefly.
Add pork and stirfry for 1 minute.
Add lobster and stir fry for 1 minute.
Add the broth soy sauce, sugar, and cornstarch mixture.
Cover and heat for 5 minutes.
Remove from heat, season with salt and pepper, and slowly pour in the egg while stirring with a fork.
This sauce should not be so hot as to completely coagulate the egg and turn it white.
The egg should give the sauce a yellowish color.
Serve at once with rice.
Garnish with scal lion slices.