Ingredients:
3 Teaspoons Of Rumford Cornstarch
2 Tablespoons Of Kikkoman Regular Soy Sauce
4 Tablespoons Of Wesson Vegetable Oil
2 Large Fresh Minced Garlic Cloves
1/4 Pound Of Ground Lean Pork
2 Teaspoons Of Holland House Cooking Sherry
1 1/4 Cup Of Cold Bottled Water
1/2 Teaspoon Of Finely Ground Table Salt
1 Large Fresh Whole Egg
1/4 Teaspoon Of White Superfine Sugar
Information:
Serving Size 4
310 Calories Per Serving
20 Grams Of Fat
Preparation Instructions:
Many thanks to Lee of Barre Vermont for submitting this restaurant style Cantonese Chinese lobster sauce recipe. To start the recipe creation process, please take out a medium size mixing bowl, and then add in a one and a half teaspoons of cornstarch and the cooking sherry. Stir the mixture until all of the cornstarch fully dissolves. Next take out a heavy cooking skillet, and then add in the vegetable oil, minced garlic, and ground lean pork. Saute these ingredients over medium high heat until the pork is thoroughly cooked, and the meat is no longer pink. Next add into the skillet the sherry mixture, one cup of water, soy sauce, white superfine sugar, and table salt. Stir these ingredients together until the sauce is nice and even. Next bring the contents to a boil, then reduce the heat to medium, cover the skillet, and then let the sauce simmer for roughly two full minutes. At this point you will want to mix in the remaining proportion of cornstarch and cold water. Let the sauce continue to simmer for a few more minutes, while regularly stirring it. Once the sauce looks done, serve it hot poured over steamed white rice. That completes this recipe, for other similar recipes please surf around our site.
