Description
This stuff is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since I was little. I love this stuff!
Ingredients
- 2 small (1 pound) fresh live lobsters
- ⅓ cup peanut oil, divided
- 1 clove garlic, crushed
- 1 slice fresh ginger root, minced
- 6 ounces lean ground pork
- 1 cup chicken broth
- 1 tablespoon cooking sherry
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon brown sugar
- 2 eggs, beaten
- 3 green onions, chopped
Instructions
- Rinse the lobster
- and hold it belly up. At the bottom of the tail
- there is a small opening
- stick a long skewer in it to drain any urine left in its’ body
- then crack the tail off
- chop the tail into small pieces
- and crack the claws in half as well. If you know how to eat the body of the lobster
- cut it up and throw it on the pile too.
- Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic
- and fry for about 1 minute. Throw in the lobster pieces
- and fry until they are cooked through
- about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
- Heat the remaining oil in the skillet. Add the minced ginger and pork
- and fry until the pork is no longer pink. Pour in the chicken broth
- and bring to a boil
- stirring constantly. In a small bowl
- mix together the sherry
- soy sauce
- cornstarch and brown sugar until well blended. Add the sherry mixture to the pan
- and stir-fry for a minute or two
- until the sauce becomes thick and somewhat clear.
- Stir in the green onions
- and turn the heat off. Drizzle the beaten eggs over the mixture in the pan
- and stir until the eggs are in little pieces. Finally
- return the lobster to the pan
- and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish
- and let stand
- covered
- for a few minutes before serving. Eat with steamed rice and enjoy
- cause you worked hard!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4