Ingredients
-
1
-
2
-
1/2
-
2
-
1
-
1 1/2
-
1
-
3
-
1/4
-
3
-
-
-
-
-
Directions
Asian Shrimp and Lobster Sauce, Served over rice – yummy!! Cannot figure out why it’s called lobster when there isn’t any lobster in it?! Maybe it’s served with lobster?! Doesn’t matter because it is dee-lish. Better than takeout., This was EXCELLENT! Different from a takeout restaurant, as the sauce was not as dark and the eggs gave it a different texture, but it was so yummy. Easy to make, with few ingredients and only one pan. Cooking it was nice because it smelled so good! used store-bought oyster sauce and it was fine. My recommendation: Cut back to one egg or leave the egg out altogether if you want the final result to be closer to the typical restaurant lobster sauce., I love shrimp and lobster sauce but I like the kind made with black bean sauce so I added about 2 tablespoons and it turned out great. I think next time I will add more garlic though.
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Steps
|
1
Done
|
Heat Wok. |
|
2
Done
|
Stirfry Pork, Breaking Apart Any Chunks. |
|
3
Done
|
Add Garlic and Salt. |
|
4
Done
|
Add Soy, Oyster Sauce and Water to Pork. |
|
5
Done
|
Cover and Boil Five Minutes. |
|
6
Done
|
Add Shrimp and Cook Until Pink and Cooked Through. |
|
7
Done
|
Thicken Mixture With Cornstarch Slurry. |
|
8
Done
|
Cook Until Mixture Is Clear and Thick. |
|
9
Done
|
Add Green Onions and Beaten Eggs, Stirring Constantly. |
