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Ingredients:
2 teaspoons fermented
black beans
1
garlic
clove
1/4 pound ground pork
2
scallion stalks
Mixture:
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon sugar
1/2 cup water
1 1/2 tablespoons oil
1 tablespoon
cornstarch (corn flour)
2 tablespoons water
2 eggs, beaten
Directions:
Mix together the
soy sauce, sherry, sugar, and water
in a small bowl. Set aside. Beat the eggs lightly
and set aside.
Wash black beans and let sit for a few minutes to
soften. Mince the
garlic clove. Mash it together
with the soaked black beans.
Cut the
scallions
into sections approximately 1/2
inch long. Add to the
soy sauce/sherry/sugar and
water mixture.
Heat wok and add oil, swirling to coat the sides.
When oil is ready, add the mashed black beans and
garlic
and stir-fry briefly. Add the ground pork,
and stir-fry until it changes color.
Give the
scallion/soy sauce mixture a quick stir and
add to the wok. Bring to heat heat, and then cook,
covered, under medium heat for about 3 minutes.
While the ingredients are cooking, mix together the
cornstarch and water to form a paste. Add to wok,
stirring to thicken the sauce.
Give the beaten eggs a quick stir and add, stirring.
Remove the sauce from the heat, pour over shrimp or
lobster and serve.
More great Chinese sauce and condiment recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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