Savory Shrimp and Pork in Garlic Lobster Sauce
Indulge in this delightful dish inspired by P.F. Chang's, featuring succulent shrimp and ground pork enveloped in a rich garlic white wine sauce. Enhanced with strands of scrambled eggs, tender mushrooms, and scallions, this dish is a fusion of flavors that brings a taste of the East to your dining table. Perfect for impressing guests or enjoying a cozy night in, serve this savory creation over steaming rice for a complete meal experience.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
shrimp
1 lb (peeled and deveined)
cornstarch
1 1/2 teaspoons (for shrimp marinade)
white wine
1 1/2 teaspoons (for shrimp marinade)
vegetable oil
4 tablespoons (for cooking)
garlic clove
1 (minced)
ground pork
1/4 lb (minced)
mushroom
1/2 cup (sliced)
green onions
2 (cut into 1 inch pieces)
eggs
2 (beaten)
salt
1/4 teaspoon
soy sauce
2 tablespoons
black bean sauce
1 tablespoon
sugar
1/4 teaspoon
salt
1/2 teaspoon
water
1 cup (for cooking)
cornstarch
1 1/2 tablespoons (for thickening sauce)
Instructions
1
Begin by peeling and deveining the shrimp. Rinse them under cold water, then place the shrimp in a mixing bowl. Add the cornstarch and white wine, gently tossing to coat the shrimp evenly. Allow it to marinate for 15 minutes.
2
In a large wok, heat the vegetable oil over medium-high heat. Once hot, add the marinated shrimp and stir-fry for about 4-5 minutes, or until they turn pink and opaque. Use a strainer to remove the shrimp and set them aside, while reserving the oil in the wok.
3
With the remaining oil, lower the heat slightly and add the minced garlic, cooking until aromatic, about 1 minute. Next, add the sliced mushrooms and minced ground pork. Stir constantly, cooking for about 3 minutes or until the pork is no longer pink.
4
Pour in 1 cup of water and the soy sauce, black bean sauce, and sugar. Stir until well combined. Mix the 1 1/2 tablespoons of cornstarch with 1/4 cup of water until smooth, then slowly add this slurry to the pork mixture, stirring until it thickens slightly (about 2 minutes). Return the cooked shrimp to the wok and cook for an additional 4 minutes or until everything is heated through.
5
Make space in the center of the wok by pushing the mixture to the sides. Pour in the beaten eggs combined with salt, letting them sit for a moment before scrambling swiftly with a spatula. Once the eggs are just set, mix everything together well.
6
Serve hot over freshly cooked rice for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Shrimp and Pork in Garlic Lobster Sauce?
It is a flavorful dish inspired by P.F. Chang's that features shrimp and ground pork in a garlic-infused white wine and black bean sauce, finished with scrambled eggs and mushrooms.
What are the main ingredients for this recipe?
The primary ingredients include shrimp, ground pork, garlic, mushrooms, green onions, eggs, soy sauce, and black bean sauce.
How should I prepare the shrimp before cooking?
The shrimp should be peeled and deveined, then marinated in a mixture of cornstarch and white wine for 15 minutes.
Does this lobster sauce actually contain lobster?
No, 'lobster sauce' is a traditional Chinese-American sauce style typically made with fermented black beans, garlic, and egg ribbons, which was originally designed to be served with lobster.
How long do I need to marinate the shrimp?
The shrimp should be marinated for approximately 15 minutes.
What is the best way to cook the shrimp for this dish?
Stir-fry the marinated shrimp in vegetable oil over medium-high heat for 4-5 minutes until they turn pink and opaque.
How do I prepare the garlic for the sauce?
The garlic should be finely minced and cooked in the wok until it becomes aromatic, which takes about 1 minute.
What kind of mushrooms are used in this recipe?
The recipe calls for sliced mushrooms, and you can use varieties like button or cremini mushrooms.
How do I thicken the garlic lobster sauce?
The sauce is thickened using a slurry made from 1 1/2 tablespoons of cornstarch mixed with 1/4 cup of water.
When do I add the eggs to the dish?
The beaten eggs are added toward the end of the cooking process. You push the other ingredients to the side, pour in the eggs, let them set briefly, and then scramble them.
What should I serve with Savory Shrimp and Pork?
This dish is best served hot over a bed of freshly cooked steaming white or brown rice.
What gives the sauce its distinct savory flavor?
The savory depth comes from the combination of soy sauce and fermented black bean sauce.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but ensure they are completely thawed and patted dry before marinating.
How do I know when the pork is fully cooked?
The minced ground pork is ready when it is no longer pink, which usually takes about 3 minutes of stir-frying.
What kind of oil should I use for stir-frying?
Vegetable oil is recommended because it has a high smoke point suitable for the medium-high heat used in this recipe.
Is there any sugar in this recipe?
Yes, a small amount (1/4 teaspoon) of sugar is added to the sauce to balance the salty and savory flavors.
How are the green onions prepared?
The green onions should be cut into 1-inch pieces before being added to the dish.
Can I substitute the white wine in the marinade?
Dry sherry is a common substitute for white wine in Asian-inspired cooking, or you can use a splash of rice vinegar.
What is the purpose of cornstarch in the marinade?
The cornstarch helps protect the shrimp from the high heat of the wok, keeping them tender through a process called velveting.
How long does the entire cooking process take?
Excluding marination, the active cooking time is approximately 15 to 20 minutes.
Is this recipe spicy?
The standard recipe is not spicy, focusing instead on savory garlic and umami flavors.
What size should the shrimp be?
Standard medium or large shrimp work best for this recipe.
Can I make this dish without pork?
While the ground pork adds traditional texture and flavor, you can omit it or substitute it with ground chicken or turkey.
What is the role of water in the recipe?
One cup of water provides the liquid base that becomes the rich gravy once combined with the sauces and cornstarch.
How many eggs are used?
The recipe uses 2 beaten eggs to create the characteristic strands found in lobster sauce.
Is this a copycat recipe?
Yes, this dish is inspired by the popular Shrimp with Lobster Sauce found at P.F. Chang's.
Can I use pre-minced garlic?
Yes, though fresh garlic cloves typically offer a more robust flavor.
Do I need a wok to make this?
A wok is ideal for even heat distribution, but a large skillet or frying pan can also be used.
Should the eggs be salted before adding?
Yes, the recipe suggests combining the beaten eggs with 1/4 teaspoon of salt before pouring them into the wok.
Can I store leftovers of this dish?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the shrimp may toughen slightly upon reheating.