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Lobster sauce
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Condiments, Ethnic, Seafood |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Pork, coarsely ground | | 2
| tbsp | Peanut oil | | 1 1/2
| tbsp | Fermented black beans | | 2
| tbsp | Coarsely chopped garlic | | 1
| tsp | Finely chopped fresh ginger | | 2
| | Scallions, finely chopped | | 1 1/2
| tbsp | Light soy sauce | | 2
| tbsp | Chinese rice wine, or: | | | - dry sherry | | 1/4
| tsp | Sugar | | 1
| pinch | Salt | | 1/2
| cup | Chicken broth | | 1
| tbsp | Cornstarch, dissolved in | | 2
| tbsp | Chicken broth, (cold) | | 1
| | Egg, beaten with | | 2
| tsp | Sesame oil |
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Procedures:
| 1 | Brown the ground pork in 2 tablespoons of oil. | | 2 | Add the rest of the sauce ingredients. | | 3 | Bring them to a boil and add the cornstarch to thicken the sauce lightly. | | 4 | Turn off the heat. | | 5 | Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. | | 6 | Makes 3 cups ken hom - prodigy guest chefs cookboo |
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