Ingredients for Asian Shrimp And Lobster Sauce
- 1 lb ground pork
- 2 cloves minced garlic
- 1 teaspoon salt
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1/2 cup water
- 1 lb shrimp (peeled and deveined)
- 1 tablespoon cornstarch
- 2 eggs, beaten
- 2 green onions, chopped
- 1 tablespoon oil
- 1/2 lb cooked lobster meat (optional, chopped)
- 2 tablespoons cold water
- cooked rice
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How to Make Asian Shrimp And Lobster Sauce
- Heat a wok or large skillet over medium-high heat.
- Add 1 tablespoon of oil and stir-fry 1 lb ground pork, breaking apart any chunks, until browned.
- Add 2 cloves minced garlic and 1 teaspoon salt. Stir-fry for 30 seconds.
- Pour in 1/4 cup soy sauce, 2 tablespoons oyster sauce, and 1/2 cup water. Stir well to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes.
- Add 1 lb shrimp (peeled and deveined) and 1/2 lb cooked lobster meat (optional, chopped). Cook until shrimp are pink and opaque (about 3-5 minutes).
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth to create a slurry.
- Gradually pour the cornstarch slurry into the wok, stirring constantly until the sauce thickens and becomes clear (about 1-2 minutes).
- Stir in 2 green onions (chopped) and 2 beaten eggs, stirring constantly until the eggs are cooked through but still slightly moist.
- Serve immediately over cooked rice. Garnish with extra green onions if desired.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
2g
Fat
51g
Carbs
3g
