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Now that I have completed my ascent to that third rung on the generational ladder, I feel a keener appreciation for the lifelong reach of my grandfathers’ influence.
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Grandpa Sam's Shrimp With Lobster Sauce*
1 pound medium shrimp
1/4 pound ground pork
2 tablespoons cooking oil
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 tablespoon fermented black beans
2 cloves garlic
Rinse black beans and drain. Mince garlic and white part of scallions; add to black beans and set aside. Cut tender green part of scallion into rings and set aside for garnish
1 cup chicken broth
2 teaspoons light soy sauce
4 teaspoons rice wine
1/4 teaspoon sugar
1/2 teaspoon salt
Combine these ingredients in a small bowl
3 teaspoons sesame oil
Beat the eggs with sesame oil until just blended
1. Heat wok over highest heat. When hot, stir in oil, then add black bean mixture and let sizzle for 15 seconds. Add the pork and stir fry until it turns partly white, about 30 seconds.
2. Add the shrimp and stir fry for 1 minute or until they have partially turned pink. Add the seasoning sauce and when it bubbles add the cornstarch mixture and stir until the sauce thickens.
3. Turn the heat to simmer and dribble the egg mixture over the shrimp mixture. Remove from the heat after adding the egg and let stand until the egg forms petals which float on the surface (almost instantly)
4. Tip the wok and slide the shrimp and sauce onto a shallow cooking platter. Garnish with the scallion rings.
*Shrimp with Lobster Sauce is a variant of Lobster Cantonese. It's name comes not from the ingredients (it contains no lobster) but from the fact that the sauce is the same as the one served with Lobster Cantonese.
This program aired on June 14, 2013. The audio for this program is not available.
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