Chinese Shrimp in Chinese Lobster Sauce
| Yield: | 6 Servings |
| Categories: | Main Dishes, Chinese |
| INGREDIENTS | ||
| 1 | lb | Jumbo shrimp (21-25 per; pound) |
| 1 | tb | Fermented black beans |
| 2 | Garlic cloves; minced | |
| 1 | Quarter-sized slice fresh; ginger, peeled, minc | |
| 1 | tb | Shao Hsing rice wine; or dry |
| 2 | tb | Peanut or corn oil |
| 1/2 | ts | Salt |
| 6 | oz | Ground pork butt |
| 1 | sm | Onion; cut into 1-inch cube |
| 1 | Bell pepper; cut into 1-inch | |
| 1/2 | ts | Sugar |
| Big pinch white pepper | ||
| 1/2 | tb | Light soy sauce |
| 3/4 | c | Chicken stock |
| 2 | ts | Cornstarch; blended with I |
| Water | ||
| 1 | lg | Egg; lightly beaten |
| 1 | Green onion; chopped | |
| 1 | ts | Asian sesame oil |
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