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| Lobster Cantonese #2 Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
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Ingredients
1 (1.5-2 pound) lobster
1/4 lb lean pork
1 scallion
2 slice fresh ginger root
2 eggs
2 tablespoon cornstarch
2 tablespoon sherry
2 tablespoon soy sauce
1/2 teaspoon salt
1/2 cup water (up to)
4 tablespoon oil
Cooking Directions:
1. With a cleaver, chop lobster lengthwise in half; then clean. Chop each half, shell and all, in 1-1/2 inch sections. Chop claws in two.
2. Mince or grind pork; mince scallion and ginger root. Beat eggs lightly. Then combine with cornstarch, sherry, soy sauce, salt and water, blending well.
3. Heat oil. Add lobster sections and stir-fry over medium heat until the shell turns bright red (about 3 minutes).
4. Add pork mixture and cook, stirring, over low heat until meat is cooked through (3 to 5 minutes). Serve at once.
From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
seafood
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