Chinese: Shrimp in Chinese Lobster Sauce

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Chinese: Shrimp in Chinese Lobster Sauce Ingredients

INGREDIENTS:	1 Bell pepper, cut into 1-inch
1 lb Jumbo shrimp (21-25 per	1/2 ts Sugar
1 tb Fermented black beans	Big pinch white pepper
2 Garlic cloves, minced	1/2 tb Light soy sauce
1 Quarter-sized slice fresh	3/4 c Chicken stock
1 tb Shao Hsing rice wine, or dry	2 ts Cornstarch, blended with I
2 tb Peanut or corn oil	1 lg Egg, lightly beaten
1/2 ts Salt	1 Green onion, chopped
6 oz Ground pork butt	1 ts Asian sesame oil
1 sm Onion, cut into 1-inch cubes

Instructions for Chinese: Shrimp in Chinese Lobster Sauce

Serves SHRIMP IN CHINESE LOBSTER SAUCE INSTRUCTIONS: Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside. Place a wok over medium-high heat. When hot, drizzle in half of the oil. 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. Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixt--- TBBS v2.1/NM ! Origin: G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Chinese

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