Lobster Sauce

This classic "Lobster Sauce" is a beloved Chinese-American dish that delivers deep, savory umami flavors despite containing no actual lobster. The base consists of coarsely ground pork stir-fried until aromatic, then simmered with fermented black beans, ginger, garlic, and a touch of sweetness. The result is a hearty, textured sauce with a glossy finish. It is traditionally served over steamed white fish, chicken, or tofu, but it also pairs beautifully with steamed rice or noodles. The combination of peanut oil, soy sauce, and rice wine creates a complex aroma that fills the kitchen. This recipe is quick to prepare, making it an excellent choice for weeknight dinners when you want restaurant-quality flavor with minimal effort. The fermented beans provide a distinctive kick, while the egg drop technique adds delicate silken strands for texture.

Cooking Method: Boiling

Cuisine: Chinese

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 679.5

Description

This classic "Lobster Sauce" is a beloved Chinese-American dish that delivers deep, savory umami flavors despite containing no actual lobster. The base consists of coarsely ground pork stir-fried until aromatic, then simmered with fermented black beans, ginger, garlic, and a touch of sweetness. The result is a hearty, textured sauce with a glossy finish. It is traditionally served over steamed white fish, chicken, or tofu, but it also pairs beautifully with steamed rice or noodles. The combination of peanut oil, soy sauce, and rice wine creates a complex aroma that fills the kitchen. This recipe is quick to prepare, making it an excellent choice for weeknight dinners when you want restaurant-quality flavor with minimal effort. The fermented beans provide a distinctive kick, while the egg drop technique adds delicate silken strands for texture.

Ingredients

1 1/2 pound Pork, coarsely ground
2 tablespoon Peanut oil
1 1/2 tablespoon Fermented black beans
2 tablespoon Coarsely chopped garlic
1 teaspoon Finely chopped fresh ginger
2 Scallions, finely chopped
1 1/2 tablespoon Light soy sauce
2 tablespoon Chinese rice wine

Directions

1
Heat peanut oil in a wok or large skillet over medium-high heat.
2
Add the coarsely ground pork and stir-fry, breaking it up with a spatula, until browned and cooked through.
3
Add the fermented black beans, chopped garlic, and ginger; stir-fry for 1 minute until fragrant.
4
Pour in the Chinese rice wine, light soy sauce, and chicken broth; bring the mixture to a boil.
5
Stir in the cornstarch dissolved in cold water and simmer for 1-2 minutes until the sauce thickens slightly.
6
Reduce heat to low and slowly drizzle in the beaten egg while stirring gently with chopsticks to create thin egg strands.
7
Remove from heat and stir in the chopped scallions.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 679.5kcal

% Daily Value *
Total Fat 41.9g65%
Saturated Fat 13.2g66%
Cholesterol 181.6mg61%
Sodium 565.5mg24%
Total Carbohydrate 8.3g3%
Dietary Fiber 1.0g4%
Sugars 0.2g
Protein 63.5g127%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, pork, sauce, fermented, black beans, umami, garlic, ginger, soy sauce, stir-fry, egg drop, savory, peanut oil, scallions, rice wine, comfort food, quick dinner, asian cuisine, ground pork, cornstarch

Read it online: https://www.chefs-mate.com/recipe/lobster-sauce-2/