Asian Shrimp and Lobster Sauce

"Served over rice - yummy!! Cannot figure out why it's called "lobster" when there isn't any lobster in it?! Maybe it's served with lobster?! Doesn't matter because it is dee-lish. Better than takeout."
 
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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat wok.
  • Stirfry pork, breaking apart any chunks.
  • Add garlic and salt.
  • Add soy, oyster sauce and water to pork.
  • Cover and boil five minutes.
  • Add shrimp and cook until pink and cooked through.
  • Thicken mixture with cornstarch slurry.
  • Cook until mixture is clear and thick.
  • Add green onions and beaten eggs, stirring constantly.

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Reviews

  1. This was EXCELLENT! Different from a takeout restaurant, as the sauce was not as dark and the eggs gave it a different texture, but it was so yummy. Easy to make, with few ingredients and only one pan. Cooking it was nice because it smelled so good! I used store-bought oyster sauce and it was fine. My recommendation: Cut back to one egg or leave the egg out altogether if you want the final result to be closer to the typical restaurant lobster sauce.
     
  2. I love shrimp and lobster sauce but I like the kind made with black bean sauce so I added about 2 tablespoons and it turned out great. I think next time I will add more garlic though.
     
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