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Chinese: Shrimp In Chinese Lobster Sauce

Chinese: Shrimp In Chinese Lobster Sauce is built on Fermented Black Beans, Shao Hsing Rice Wine Or Dry, Peanut Or Corn Oil, Salt, and Ground Pork Butt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 tbsp
• 2 tbsp
• 1/2 tsp
• 6 oz
• 1/2 tsp
• 1/2 tbsp
• 3/4 cup

Method (preview)

1. 1

   Cover the black beans with lukewarm water; let soak for 5 minutes. Drain.

2. 2

   Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside.

3. 3

   Place a wok over medium-high heat. When hot, drizzle in half of the oil.

4. 4

   Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.

5. 5

   Reheat wok over medium heat; add remaining tablespoon of oil and the salt.

6. 6

   Add the black bean paste and saute a few seconds until it becomes aromatic.

7. 7

   Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.

8. 8

   Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute.

9. 9

   Add the stock and keep tossing until it comes to a boil.

10. 10

    Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixt--- TBBS v2.1/NM! Origin

11. 11

    G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)