When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for November 11th, 2010




Shrimp With Lobster Sauce

What? No lobster in lobster sauce! Yes, it’s true. This is a Cantonese style dish with no lobster despite the recipe’s popular title. Reason being, the same popular sauce is used to prepare stir-fry fresh lobsters. Restaurants will often add chopped fermented black beans however you can’t buy them from regular supermarkets. So for the purposes of this all-American recipe, I am leaving them out of this dish. Shrimp with Lobster Sauce tastes best over a bowl of hot steamed rice. Enjoy!


1 pound medium size raw shrimp (31 to 40 per pound)
¼ pound lean fresh ground pork
2 eggs
2 cloves garlic
1 scallion, including the green top
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 tablespoon Canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sugar
1 teaspoon pure sesame oil
1/8 teaspoon black pepper
1 cup chicken broth

1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry wine
½ teaspoon salt

Peel and devein the shrimp. Rinse with cold water and pat dry with paper towels. In a medium size bowl, combine shrimp with the marinade ingredients. Mix together thoroughly and set aside. In a small bowl, lightly beat 2 eggs. Crush, peel and finely chopped the garlic. Wash and trim the green onion, finely chop. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water and set aside.

To Cook:
Heat oil in a non-stick wok over medium-high heat. When the oil is hot, brown the garlic and onions for just a few seconds. Add the ground pork to wok, cook and stir for about 30 seconds. Add soy sauce, sugar, sesame oil and black pepper. Mix well then add shrimp. Stir-fry the shrimp for about 1 minute before the shrimp turns pink. Add 1 cup chicken broth to wok and bring it to a boil. Stir the cornstarch again and slowly add to wok. Stir until the sauce becomes slightly thickened. Beat the eggs again and pour into the shrimp and meat mixture. Gently stir until the eggs are set. Mix with the shrimp and ground pork for a few seconds longer. Be very careful not to over cook the shrimp. Turn off heat and serve hot.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes

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