P F CHANG'S SHRIMP WITH LOBSTER SAUCE RECIPE - FOOD.COM
This is a copycat recipe for P F Chang's Shrimp with Lobster Sauce (Garlic white wine sauce with Chinese black beans, mushrooms, scallions and egg).
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Peel shrimp and devein. Rinse shrimp and mix with cornstarch and white wine in a bowl. Mix sauce ingredients except cornstarch and marinate ground pork for 15 minutes.
- Add oil in wok and heat over medium-high heat. Stir in shrimp and cook for 4-5 minutes. Remove with a strainer and set aside. Reserve oil.
- Reheat wok and add garlic. Cook until aromatic (1 minute), then add the mushrooms and the ground pork, stirring constantly until the color of the pork changes (3 minutes).
- Simmer over medium heat (2 minutes). Combine cornstarch and 1/4 cup water and then add to pork mixture. Add shrimp back into the pork mixture. Cook until heated through (4 minutes).
- Combine beaten eggs with salt. Clear a space in the pan by pushing everything to the sides and add the beaten egg mixture.
- Allow to set and then scramble quickly (1 minute). Stir all together and serve hot over rice.
Nutrition Facts : Calories 679.5, FatContent 46.4, SaturatedFatContent 9.8, CholesterolContent 512.7, SodiumContent 3272, CarbohydrateContent 13.5, FiberContent 0.8, SugarContent 1.8, ProteinContent 49.6
SHRIMP WITH LOBSTER SAUCE RECIPE | ALLRECIPES
This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.
Provided by MURF65
Categories World Cuisine Asian Chinese
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
- Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
- Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.
Nutrition Facts : Calories 307.9 calories, CarbohydrateContent 5.2 g, CholesterolContent 237.4 mg, FatContent 19.9 g, FiberContent 0.1 g, ProteinContent 25.7 g, SaturatedFatContent 4.3 g, SodiumContent 989.4 mg, SugarContent 0.3 g
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From recipes.sparkpeople.com
From recipes.sparkpeople.com
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From pinterest.com
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From pfchangs.com
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From food.com
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From tripadvisor.com
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From allrecipes.com
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From share-recipes.net
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From popularask.net
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From cookpad.com
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From garlicdelight.com
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From mui-lplhsda.org
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From cdkitchen.com
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