Lobster Cantonese

Author

May Belle?

---

Recipe

Measurements	Ingredients
Three Tablespoons	Salad Oil
One Clove	Garlic, Crushed
$\frac{1}{2}$ Pound	Pork Butt or Steak, Chopped
$\frac{1}{2}$ Tablespoon	Soy Sauce
Two Cups	Chicken Broth
One Teaspoon	Sugar
Two (One Pound Each)	Lobsters, Cracked & Cut Into Pieces, or Lobster Tails
Two Tablespoons	Cornstarch
Two Tablespoons	Water
Two	Green Onions, Chopped
One	Egg, Slightly Beaten

---

Instructions

1. Heat oil in a large skillet. Add the crushed garlic and chopped pork (or steak). Stir-fry until the pork loses its pink color.
2. Stir in the soy sauce, chicken broth, and sugar. Bring the mixture to a boil.
3. Add the lobster pieces (or tails). Cover the skillet and cook for five to seven minutes, or until the lobster is cooked through.
4. In a small bowl, mix the cornstarch and water together to create a smooth paste. Add this paste to the skillet with the lobster. Stir continuously until the gravy thickens.
5. Stir in the chopped green onions.
6. Pour the slightly beaten egg over the lobster mixture. Stir gently just until the egg is set. Serve immediately.

---