Shrimp with Lobster Sauce

The name of this dish has nothing to do with lobster. It is a popular Chinese dish made with white sauce traditionally used in Chinese cooking. Most Chinese sauces are made with soy sauce and oyster sauce, but the white sauce has a very mild taste and has a base consisting of chicken stock, egg white and thickened with cornstarch. The sauce does not contain any lobster, and I think that lobster is too expensive to create a sauce just for this dish. Maybe the seasoning of this dish is similar to the seasoning that is used to make lobster and that is the reason why it has its name. I like to make this dish because it is quick meal and very healthy.  

Ingredients:

12 oz. large raw shrimp, shelled and deveined

4 oz. ground chicken or pork

1 inch of fresh ginger, peeled and minced

2 garlic cloves, minced

3 green onions, separate the white part and green part, sliced

1/2 cup frozen peas and carrots

1 cup chicken broth

1 egg white

Season with:

1 tbs cooking wine

Salt, sugar and white pepper, to taste

Thickening sauce ingredients:

1 tbs cornstarch with 2 tbs water

Serve with cooked rice.

Directions:

Lightly season the shrimp with salt and sugar, to taste.

In a wok, heat up the oil on medium heat. When the oil is hot, add in the ginger and garlic. Stir-fry until aromatic, about 2 minutes. Stir in the white part of the green onion. Stir in ground chicken cook for 1 minutes

Add shrimp into the wok and stir-fry until half-cooked or the surface turns opaque. Pour in the chicken broth and Chinese cooking wine. Let contents boil.

Add the frozen vegetables and stir to combine. Add the white pepper, salt, and sugar, to taste.

Add the cornstarch and water; mix well. When the chicken broth is boiling, gently pour in the cornstarch mixture while stirring. Bring mixture back to a boil; swirl the beaten egg and immediately pour into the wok. When the egg white begins to form into silken threads, quickly turn off the heat.

Stir in the green onions.  Serve over the cooked rice.