Shrimp with Lobster Sauce

½ pound medium shrimp

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

¼ pound ground pork

4 tablespoons oil for stir-frying

1 tablespoon cornstarch

4 tablespoons water

1 teaspoon sugar

1 egg, lightly beaten

1. Shell and devein shrimp.
2. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp. Stir-fry until they turn pink and are nearly cooked. Remove from the wok and drain on paper towels.
3. To prepare the lobster sauce: Soak the fermented black 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.
4. Add 1–2 tablespoons oil. 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.
5. Push the ingredients up to the side of the wok. Add the sauce and bring to a boil. Mix cornstarch and water and add to the wok, stirring quickly to thicken.
6. Mix in the sugar, and 1 tablespoon rice wine. Stream in the egg. Add the shrimp. Mix together and serve hot.

Shrimp with Lobster Sauce

The name of this dish can be confusing, since it doesn't contain any lobster. It derives its name from the dried black beans that lend a savory flavor to the sauce. Fermented black beans are also a key ingredient in Lobster Cantonese (page 221).

Quick and Easy Salt and Pepper Squid

1 pound cleaned squid

2 teaspoons Szechwan Salt and Pepper Mix (page 20)

¼ cup cornstarch

2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sugar

½ teaspoon sesame oil

½ teaspoon Hot Chili Oil (page 23)

1 clove garlic, minced

2 slices ginger, minced

2–3 cups oil for frying

1. Cut the cleaned squid into 1-inch pieces.
2. In a bowl, mix the Szechwan Salt and Pepper Mix in with the cornstarch. In a separate bowl, combine the soy sauce, rice wine, sugar, sesame oil, and Hot Chili Oil. Set aside.
3. Add oil to a preheated wok or skillet. While oil is heating, dip the squid pieces in the Szechwan Salt and Pepper and cornstarch mixture.
4. When oil is hot, add the squid pieces, a few at a time. Deep-fry for about 2 minutes, until they change color. Remove and drain on paper towels.
5. Remove all but 2 tablespoons oil from the wok. Add the ginger and garlic, and stir-fry briefly until aromatic. Add the sauce in the middle of the wok and bring to a boil. Add the squid and cook very briefly. Mix through and serve hot.