Chinese Lobster Sauce Recipe

Name: Chinese Lobster Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1/2 pound ground pork; 2 tablespoons soy sauce; 1 teaspoon black pepper; 1 tablespoon cornstarch (plus 1 tablespoon for slurry); Fermented Black Beans; 2 cloves garlic; Green Onions; Sherry Wine; Granulated Sugar; 1/2 cup chicken broth; 2 tablespoons water (for slurry); 2 large eggs; Pinch of salt; 3 tablespoons oil

Discover the secret behind this surprisingly delicious vegetarian Chinese classic! 'Chinese Lobster Sauce' gets its name from the rich, umami flavor of fermented black beans, a Cantonese staple. This recipe delivers an authentic taste experience without the seafood, making it perfect for vegetarians and anyone looking for a quick, flavorful weeknight meal. Prepare to be amazed by this unexpected culinary adventure!

Prep Time 20 mins

Cook Time 40 mins

Calories 216.4 kcal

Protein 19g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chinese Lobster Sauce

1/2 pound ground pork
2 tablespoons soy sauce
1 teaspoon black pepper
1 tablespoon cornstarch (plus 1 tablespoon for slurry)
Fermented Black Beans
2 cloves garlic
Green Onions
Sherry Wine
Granulated Sugar
1/2 cup chicken broth
2 tablespoons water (for slurry)
2 large eggs
Pinch of salt
3 tablespoons oil

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How to Make Chinese Lobster Sauce

In a medium bowl, combine 1/2 pound ground pork with 2 tablespoons soy sauce, 1 teaspoon black pepper, and 1 tablespoon cornstarch. Marinate for 15 minutes.
Rinse 1/4 cup fermented black beans under cold water. Soak in water for 5 minutes to soften, then drain.
Finely chop the black beans using a cleaver or sharp knife.
Peel and mince 2 cloves garlic.
Mash the garlic with the chopped black beans in a small bowl.
Wash 2 green onions and cut them diagonally into 1-inch pieces.
In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons dry sherry, 1 tablespoon sugar, and 1/2 cup chicken broth.
In a separate small bowl, dissolve 1 tablespoon cornstarch in 2 tablespoons water. Set aside.
Lightly beat 2 large eggs with a pinch of salt.
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil, swirling to coat.
Add half of the black bean and garlic mixture to the hot wok. Stir-fry until fragrant (about 1 minute).
Add the marinated ground pork and stir-fry until browned (about 3-5 minutes).
Remove the pork from the wok and set aside.
Add 1 tablespoon oil to the wok. Add the remaining black bean and garlic mixture and stir-fry until fragrant (about 1 minute).
Pour in the prepared sauce. Bring to a simmer.
Add the cornstarch slurry, stirring constantly until the sauce thickens.
Return the pork to the wok. Stir in the green onions.
Pour in the beaten eggs, stirring gently to scramble them into the sauce.
Remove from heat and serve immediately over cooked shrimp or lobster (optional), rice, or noodles.