Shrimp in lobster sauce. A classic American Chinese dish.

shrimp

🥗Healthier: tofu

💰Cheaper: pollock

Tofu is lower in calories and provides plant-based protein; pollock is a more budget-friendly seafood option.

lobster stock

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and chicken broth is often less expensive.

Thaw shrimp in a bowl of warm water.

Mix 2 tablespoons of cornstarch with 8 tablespoons of water in a bottle to create a gravy.

Beat one egg for the sauce.

Heat a 13-inch stainless steel wok for 60 to 90 seconds until the oil forms small bubbles and starts to smoke.

Add vegetable oil to the hot wok.

Add the shrimp to the wok and stir-fry for about 30 seconds until they turn pink.

Remove the shrimp and set aside.

Add the cornstarch mixture to the wok and stir until it thickens, adjusting with more water if necessary.

Add chopped mushrooms and one tablespoon of seasoning mix to the gravy and stir.

Add salt to taste and mix thoroughly.

Turn the burner to low and add the beaten egg to create an egg drop effect in the gravy.

Add chopped scallions to the gravy.

Return the shrimp to the wok and mix everything together.

Garnish with thin strips of scallion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens