Lobster Sauce


Source: Florence Levine and Barbara Pistrang

oil
1 clove garlic, chopped
1 tsp dried black beans
1/2 lb. ground pork
1 T celery, chopped small
1 T onion, chopped small
1 T carrot, chopped small
1 cup stock
1 egg, lightly beaten
2 T cornstarch
1/4 cup water
2 tsp soy sauce
salt and pepper

Stir fry garlic and beans. Add pork, cook 1 minute. Add celery, onion, carrot. Cook 3 minutes. Add stock. Cover and cook 10 minutes over medium heat. Turn heat high, stir in egg. Blend cornstarch, water and soy sauce. Add to pan. Stir until juice thickens. Add salt and pepper to taste.

Note: Double this recipe is the right amount to serve with 1 pound of shrimp. If using shrimp, add shelled and deveined shrimp to wok after the lobster sauce has been thickened. Cover and cook 3 minutes until shrimp turn pink.