Oyster sauce is really flavored with oysters but

Chinese ‘lobster’ sauce doesn’t contain any lobster.

Instead it’s made of ingredients similar to those found

in Cantonese-style lobster dishes. In place of lobster,

you could serve the sauce over poached or steamed

fish or crabmeat or with stir-fried scallops or shrimp.

Or serve it all by itself over hot rice. The eggs and the

pork provide plenty of protein and rice adds some, too.

Chinese ‘Lobster’ Sauce

Makes 3 to 4 Servings

4 ounces boneless pork loin, minced

1 teaspoon lite soy sauce

1/2 teaspoon minced fresh ginger

1 cup fat-free, reduced-sodium chicken broth

1 tablespoon cornstarch

1 tablespoon peanut oil

2 cloves garlic, minced

1 can (8 oz.) sliced water chestnuts, drained and chopped

1 to 2 teaspoons oyster sauce

1 teaspoon sesame oil

4 eggs, lightly beaten

1/4 cup sliced green onions with tops

Hot cooked rice or noodles, optional

Cilantro or other fresh herb leaves, optional

1. In small bowl, stir together pork, soy sauce and ginger. Set aside.

2. In second small bowl, stir broth into cornstarch. Set aside.

3. In large nonstick skillet or wok over medium-high heat, heat peanut oil until just hot enough to sizzle a drop of water. Add garlic. Stir-fry 30 seconds. Add reserved pork mixture. Stir-fry 3 to 4 minutes longer. Add water chestnuts, oyster sauce and sesame oil. Stir-fry 1 minute. Add reserved cornstarch mixture. Cook, stirring occasionally, until mixture boils and is slightly thickened. Reduce heat to medium. Add eggs and green onions. Cook, stirring occasionally, until no visible liquid egg remains. Serve over rice, if desired. Garnish with cilantro, if desired.

Note: Typically, fermented black beans are included in ‘lobster’ sauce. If they’re available, you can add 1 tablespoon rinsed and coarsely chopped fermented black beans. Stir-fry with the garlic.

This recipe and photo is used courtesy of the American Egg Board, www.incredibleegg.org

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