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.


  • 2 or 3 large garlic cloves
  • 2 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


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!

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Submitted 6/2/06.
Source: Electramummy
Submitted By: Claire Yanik
Quick Easy and Deluscious Seafood Lobster sauce