1 teaspoon fermented black beans
1 clove garlic, minced
¾ cup chicken broth
2 tablespoons Chinese rice wine or dry sherry, divided
1 tablespoon soy sauce
2 tablespoons oil for stir-frying
¼ pound ground pork
3 slices ginger, minced
1 green onion, thinly sliced
1 tablespoon cornstarch mixed with 4 tablespoons water
2 lobster tails, cut into ½-inch pieces
1 teaspoon sugar
1 egg, lightly beaten
The secret to preparing this popular Cantonese dish is not to overcook the lobster tails.
Soak the beans in warm water and rinse. Mash, chop finely, and mix with the garlic clove.
Combine the chicken broth, 1 tablespoon rice wine, and soy sauce. Set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the garlic and black bean mixture. Stir-fry briefly until aromatic. Add the pork and stir-fry for several minutes, until cooked through.
Push the ingredients up to the side of the wok. Add the ginger and green onion in the middle. Stir-fry briefly. Add the sauce and bring to a boil. Give the cornstarch-and-water mixture a quick stir and add, stirring quickly to thicken.
Add the lobster, the sugar, and 1 tablespoon rice wine. Stir-fry for about 2 minutes, then stream in the egg. Mix together and serve.
Preparing Fermented Black Beans
Soak the beans until they are softened. Mash the beans by flattening them under the blade of a knife or cleaver, and then mince or chop as called for in the recipe.