Lobster Mushroom Cantonese
Talk about “ugly delicious”!
This Lobster Mushroom Cantonese dish is based on a Chinese-American dish that combines pieces of lobster with ground pork in a savoury egg-based sauce.
Lobster mushrooms stand in for the lobster in my version of the dish, which makes for an especially delicious meal, but unfortunately lacks the bright red pizzazz of real lobster shell. Although I love colourful meals, sometimes brown just has to do!
Serve this with white rice and some simple sautéed Chinese greens or stir fried veggies.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
- Yield4 servings
Ingredients
- 1lb lobster mushrooms, cleaned and cut into large bite sized chunks
- 2 cups oil for frying
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 lb ground pork (domestic or wild)
- 1 tablespoon preserved black beans OR black bean sauce OR Lao Gan Ma black bean chili oil
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- 1 green onion, chopped
- 2 tablespoons Shaoxing cooking wine OR sherry
- 1 tablespoon light soy sauce
- 1 cup chicken, mushroom, or seafood stock
- 1 egg, beaten
- 1 tablespoon cornstarch
- Cilantro or sliced green onions to garnish
Preparation
Heat oil in a deep fryer or large pot to 325°F.
Meanwhile, prepare your mushrooms by cutting them into large, bite-sized chunks.
Any smaller pieces of mushroom that break off can be minced and tossed in with the pork later on in the recipe.
Toss the mushrooms in the flour and salt. Fry in 2-3 batches for 8 minutes or until cooked through and golden on the outside.
Meanwhile, add 1 tablespoon of oil to a wok or skillet over medium-high heat and add the ground pork (and any leftover mushroom bits).
Fry, breaking it up, until it is no longer pink. Add the ginger, garlic, scallion and black beans, and cook for 3 minutes.
Add the wine, soy, and stock and bring to a boil. Reduce to a simmer and add the fried mushrooms.
Cook for 10 minutes at a gentle simmer.
Make a slurry by adding the cornstarch to 2 tablespoons of water.
Add the cornstarch slurry to the wok and increase heat to thicken the liquid. Add the beaten egg.
Once the liquid is as thick as gravy, take off the heat.
Serve with white rice and garnish with scallion or cilantro. Enjoy!
Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!
I want finding and using my recipes to be easy for you, not frustrating. That does translate into a lot of lost income for me though. If you made this recipe and loved it, would you consider “buying me a coffee” and donating a buck or two through the Buy Me a Coffee app? It will help me keep pumping out recipes like this one!
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