Kowloon's Lobster Sauce (From Kowloon's of New England Ma)
I love lobster sauce and this was published in the Boston Herald as an answer to a request. by the way, it has no lobster in it in case you never had it before! I'm revising the quantities because I think they made a mistake on the amount of water. I used more black bean sauce and garlic, subbed the molasses with sugar because I didn't have any molasses and left out the egg. I like my way better!
- Ready In:
- 1⁄3 lb ground pork
- 1⁄2 cup water
- 2 tablespoons black bean sauce
- 1 tablespoon minced garlic
- 1 teaspoon molasses (optional)
- cornstarch, as needed for thickening
- 1 egg (optional)
- Place the ground pork in a wok or large saute pan.
- Stir fry until the pork is about 3/4 cooked.
- Add the water, black bean sauce and molasses or sugar.
- Thicken to taste with the cornstarch.(Mix cornstarch with some water before adding to the pan).
- While stirring, add the egg. (optional).
- Continue stir frying as the egg cooks and the sauce heats through.
- Season to taste.
- The cooking time depends on the type of pan and temperature of your stove top.
- Serve with rice.
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When I was 13 yrs old my dad (I.T.O.A.cab driver and I rode with him a few times and the guys in the shop got to know me. Anyway,,,,,In Boston China Town, can't remember the street name but it is the main street At the end of the street there was a place that the tourist never went to cause it wasn't for the, "public". They knew my dad cause he always ordered enough food for the garage. Well!!!!! Long story short, Daddy always ordered one thing for us to bring home. Breaded Butterfly Shrimp in Black Bean Sauce. OMG girls I am 71 yrs old now and stuck in Columbus, Ohio and have to teach my chinese restaurant what "Boston Style" is. That's my daughter and our show horse, "The Players Comanche".Lily was 12 there. Now she's 20.