Shrimp With Lobster Sauce


  • 1 pound fresh shrimp
  • 2 tablespoons Chinese black bean (available in Oriental grocery stores)
  • 2 tablespoons peanut oil
  • ½ teaspoon salt, or as desired
  • 1 thin slice ginger, minced
  • 2 or 3 cloves garlic, minced
  • ½ pound ground pork
  • 1 ½ cups chicken stock
  • ¼ teaspoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 scallion (green and all), chopped
  • 1 egg, beaten
  • Black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      389 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 37 grams protein; 272 milligrams cholesterol; 605 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Shell and devein shrimp. Rinse black bean. Place these and all other ingredients within easy reach of stove.
  2. Heat a wok or large skillet until very hot. Add oil, salt, ginger, garlic and black bean and stir-fry 10 seconds. Add pork and stir-fry 2 minutes. Add shrimp and stir-fry 1 minute. Add chicken stock and sugar and bring to the boil. Thicken with cornstarch solution and stir in scallions. Add black pepper to taste and turn off heat. Add egg, a little at a time, stirring slowly and gently. Serve with rice.

About 15 minutes

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