Shrimp in Lobster Sauce
No lobster in this. It’s a relic of the age when America fell in love with Chinese carry-out.
2 Tbsp. Peanut oil
2 cloves garlic, crushed
1/4 pound ground pork
1 pound fresh shrimp, cleaned
1 Tbsp soy sauce
½ tsp. Salt
½ tsp. Sugar
2 green onions, cut in 2-inch pieces
½ cup water
1 Tbsp. cornstarch
1 Tbsp.water
2 eggs, lightly beaten
Heat oil over medium heat. Stir in garlic; then add pork and continue stirring until pork turns white, about 3 minutes. Add shrimp, stir until they turn pink. Add soy sauce, salt, sugar and green onions, mix well. Add water and bring to boil. Cover and cook for 3 minutes. Dissolve cornstarch in water and add to mixture, simmer until thickened, stir in eggs, turn off heat immediately and serve, over rice of course.
