Shrimp with Lobster Sauce

 

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I love Chinese food. One of my favorite Chinese food is ‘Shrimp with Lobster Sauce”. But whenever I eat this food, I always wonder…where is the lobster? Maybe just the lobster water in it?  I’ve been looking to see if there is any small pieces in there or thinking why people call it lobster sauce without lobster in it. And I finally came to the point where it doesn’t really matter whether there is lobster or not because it still tastes good.

Shrimp with Lobster Sauce

2 tablespoon olive oil
5 cloves garlic, minced
2 teaspoons ginger, minced
1/4 pound ground pork
1  cups chicken stock or water
1 tablespoon soy sauce
12-15 pieces large shrimps
1 beaten egg
1 and 1/2 tablespoons cornstarch
1/4 cup cold water
green onions for garnish

Chinese food and olive oil sounds odd but I never use corn oil or sunflower oil for cooking

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Heat oil in a large skillet and cook minced garlic and ginger over medium heat. Make sure you don’t cook over high heat so that you can minimize AGEs.

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Add ground pork and cook until the meat is all brown.

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Add chicken stock and a tablespoon of soy sauce.

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Bring it to a boil.

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Toss large size shrimps to the sauce.

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When the shrimps turn to light pink color, drizzle the beaten egg and stir.

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Mix cornstarch and water. Add it to the sauce while you are stirring. Salt and pepper as needed.

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Garnish with chopped green onions. Serve hot on rice…I mean brown rice.

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This is my ‘Shrimp with Lobster Sauce’ without lobster!!

But…this is not the end of the recipe today. I have another version of this dish for those who don’t care for pork. Surprisingly it still tastes good without pork…and without lobster.

Shrimp with Lobster Sauce (without pork)

2 tablespoon olive oil
1 small onion, sliced
5 cloves garlic, minced
2 teaspoons ginger minced
1 cups chicken stock or water
1/3 cups frozen peas
1 tablespoon soy sauce
15 pieces large shrimps
1 beaten egg
1 and 1/2 tablespoons cornstarch
1/4 cup cold water

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First, heat oil in a medium sauce pan and cook sliced onion several minutes over medium heat. Add minced garlic and ginger and cook another 2 minutes. Bring it to a boil and add some green peas and simmer for 2 minutes.

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Add soy sauce then toss shrimps.

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When the shrimps turn to pink, drizzle beaten egg and cornstarch/water mixture. Salt and pepper as needed.

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Serve hot over brown rice.

It’s simple, quick, and delicious.

If your husband eats this, he will not take you out to dinner for two months so don’t make this too often! >.<

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