Shrimp In Lobster Sauce, Sweet and Sour Pork

Shrimp in Lobster Sauce

  • 1 lb. medium or large shrimp
  • ¼ lb. ground pork
  • 1 ½ tsp cornstarch 1 cup water
  • 2 teas Chinese cooking wine (Shaoxing wine)
  • 4 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • 2 Tbsp soy sauce
  • ¼ teas sugar
  • ¼ teas sugar
  • 1 ½ Tbsp cornstarch
  • ¼ cup frozen peas and carrots
  • ¼ cup cold water
  • 1 egg, beaten

Peel and devein the shrimp. Place the Chinese cooking wine in a medium bowl with 1 ½ teaspoons of cornstarch, mix. Add the shrimp and toss to coat. Heat the oil in a large skillet or wok over medium-high heat. When the oil is hot add the shrimp and stir-fry until shrimp is pink, about 3-5 minutes. Use a slotted spoon and remove shrimp from the oil and set aside. Leave as much oil as possible in the pan. Add the garlic to the hot oil in the pan and sauté for a few seconds then add the ground pork and cook, stirring constantly, until pork is no longer pink. To the pork and garlic in the pan add 1 cup of water, the soy sauce, peas and carrots, sugar and salt. Bring this mixture in the pan to a boil then reduce heat and simmer for about 2 minutes. Mix together the remaining 1 ½ tablespoons of cornstarch with the ¼ cup of cold water. Slowly pour the mixture of cornstarch and cold water into the pan with the pork and other ingredients. Return the shrimp to the pan. Stir ingredients to combine. Return pan to a simmer and stir quickly while drizzling the beaten egg into the other ingredients in the pan. Serve this dish hot over rice.

Sweet and Sour Pork

  • 1 lb. boneless pork loin
  • 1 teas salt
  • ½ teas baking soda
  • 1 egg
  • 1 Tbsp water
  • ¼ cup cornstarch

Cut the pork into chunks about 1 inch each, Combine the salt and baking soda with 1 tablespoon of water then whisk in the egg. Place the pork in this mixture and turn to coat well. Set the coated pork aside while you prepare the other ingredients.

Other ingredients

  • ¼ cup sugar
  • ½ teas salt
  • ¼ cup white vinegar
  • 3 green onions, chopped
  • ¼ cup catsup
  • ¼ cup water
  • 1 green bell pepper, cut in 1-inch pieces
  • 2 Tbsp vegetable oil
  • 8 oz pineapple chunks, undrained
  • 2 Tbsp cornstarch
  • 2 stalks celery, chopped
  • ½ teas soy sauce
  • Oil for frying, 1 cup or more, if needed

Place the 1/4 cup of cornstarch in a plastic bag and add the pork chunks. Shake to thoroughly coat the pork. Heat one cup of oil in a large skillet or wok. Fry the coated pork in the oil until it is evenly browned, about 10 minutes. You may need to add more oil for frying. Remove pork from pan and drain on paper towels. Wipe out pan and add 2 tablespoons of vegetable oil to the same pan. When oil is hot add the green pepper, onion, and celery and stir fry over medium heat until tender. Remove mixture from pan and set aside. Wipe out the pan and then mix the salt, vinegar, catsup and soy sauce in this same pan. Bring to a boil. Stir in the cooked pork, the vegetable mixture and the pineapple chunks with the juice. Return pan to a boil. Mix 2 tablespoons of cornstarch with 1/4 cup of water and slowly pour this mixture into pan while stirring. Cook and stir until sauce thickens and everything is well blended. Serve with rice.