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Chinese: Shrimp in Chinese Lobster Sauce

 

103

Yield

6

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free, Low Carb
 

Ingredients

1 pound shrimp
21-25 per pound, jumbo
1 tablespoon black beans
fermented
2 each garlic cloves
minced
1 each ginger
quater size, fresh, peeled, minced
*
1 tablespoon chinese (xiao xiang) wine
or dry sherry
*
2 tablespoons peanut oil
or corn oil
½ teaspoon salt
6 ounces pork shoulder
1 small onions
cut into 1-inch cubes
1 each sweet red bell peppers
cut into 1-inch, cubes
½ teaspoon sugar
1 x white pepper
to taste
*
½ tablespoon soy sauce, light
¾ cup chicken broth
2 teaspoons cornstarch
blended with 1 tablespoon water
1 large eggs
lightly beaten
1 each scallions, spring or green onions
chopped
1 teaspoon sesame oil
asian

Directions

Shell and de-vein the shrimp.

Butterfly shrimp by slicing them down the length of the back, stopping just above the tail.

Rinse with cold water and blot dry.

Cover the black beans with lukewarm water; let soak for 5 minutes.

Drain.

Combine with the minced garlic and ginger; gently crush into a paste.

Mix in the wine; set aside.

Place a wok over medium-high heat.

When hot, drizzle in half of the oil.

Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute.

Remove to a dish and keep warm.

Reheat wok over medium heat; add remaining tablespoon of oil and the salt.

Add the black bean paste and sauté a few seconds until it becomes aromatic.

Increase heat to medium-high.

Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.

Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute.

Add the stock and keep tossing until it comes to a boil.

Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 20142% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 198mg 66%
Sodium 476mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 45g
Vitamin A 17% Vitamin C 49%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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