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Quick Easy and Deluscious Seafood Lobster sauce Recipe | |
Chinese Sauces | |
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Ingredients:
2 or 3 large garlic cloves2 cups chicken stock 1 cup sweet white wine (or 1 tbs of sugar with dry dry white wine) 1/4 cup soy sauce 1 tsp. fresh or ground ginger 2 egg whites 2 tbs corn starch 1/4 cup water
Directions:
While veggies (buddhist delight) or seafood is stir fried until near completion with a bit of oil, combine all sauce ingredients except egg whites, water for corn starch and corn starch in a bowl.Add mixture to stir fry while on high heat. Allow for wine to steam off a bit and sauce to blend well with ingredients in pan. Mix corn starch with 1/4 cup of water. Pour into stir fry and stir quickly to integrate thickener. Briefly wisk egg whites and pour over top of stir fry while on med/high heat. Allow eggs whites to cook without stirring until whites appear mostly cooked. Stir with a spoon 2 or 3 times so as not to destroy integrity of egg whites (keeping large pieces of egg). Turn off heat and Voila! My husband and I used to order Lobster sauce all the time from chinese take out, until I tried to make this myself. We almost never order it now because this version tastes just like it. Even though the name suggests lobster as an ingredient, this sauce is a fair representation of what is made in professional kitchens. Enjoy!
This clear sauce is delicious and works great with a vegetable or seafood stir fry. A combination of mushrooms, carrots, bok choy, shrimp or crab, green or white onions makes for a wonderful and simple dish when served with rice.
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