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Chinese Lobster Sauce with Pork and Fermented Black beans

Chinese Lobster Sauce with Pork and Fermented Black Beans

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Chinese
Servings 4

Equipment

  • Wok or large skillet A wok is ideal for high-heat cooking and even sauce distribution, but a wide non-stick skillet works in a pinch.
  • Spatula or wooden spoon For breaking up the pork and stirring the sauce.
  • Measuring spoons and cups Precision matters, especially when working with strong flavors like fermented black beans.
  • Small bowl for cornstarch slurry You'll want this ready to go when the sauce needs thickening.
  • Whisk or Fork To beat the eggs before they go into the sauce.

Ingredients
  

For the main dish

  • ½ pound ground pork not too lean; 80/20 works best
  • 2 tablespoons fermented black beans rinsed and lightly mashed
  • 2 teaspoons fresh ginger minced
  • 3 cloves garlic minced
  • 1 scallion thinly sliced (white and green parts separated)
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry as a substitute
  • 1½ cups chicken stock or seafood stock for more depth
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
  • 2 large eggs beaten

Optional: 6-8 medium shrimp, peeled and deveined (for that shrimp in lobster sauce feel)

For serving

  • Steamed jasmine rice or white rice
  • Additional scallions for garnish

Instructions
 

Prepare all ingredients in advance.

  1. This dish comes together quickly, so get your mise en place ready. Rinse and mash the fermented black beans, beat the eggs, slice your scallions, and measure your sauces.

Cook the pork.

  1. Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the ground pork and cook until browned and cooked through, breaking it into small bits. This should take about 5-7 minutes.

Sauté aromatics.

  1. Push the pork to one side of the pan and add a bit more oil if needed. Toss in the mashed fermented black beans, garlic, ginger, and white parts of the scallion. Stir-fry for about 30 seconds until fragrant.

Add liquids and seasonings.

  1. Pour in the soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, and chicken or seafood stock. Stir everything together and bring to a simmer. This is when the dish begins to smell like your favorite chinese shrimp recipes.

Thicken the sauce.

  1. Once the sauce is simmering, stir in the cornstarch slurry and let it bubble until thickened—about 1-2 minutes.

Add shrimp (optional).

  1. If you're including shrimp, now’s the time to add them. Simmer gently until just cooked through, about 2 minutes. This adds a touch reminiscent of the best shrimp with lobster sauce recipe you'd find in a Cantonese restaurant.

Swirl in the egg.

  1. Lower the heat slightly. Slowly drizzle the beaten eggs into the sauce while stirring gently in one direction to form silky ribbons. This step gives the dish its signature luxurious texture, similar to egg drop soup.

Finish and serve.

  1. Turn off the heat, sprinkle with green scallions, and serve hot over steamed rice.