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Asian Shrimp and Lobster Sauce

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“Served over rice - yummy!! Cannot figure out why it's called "lobster" when there isn't any lobster in it?! Maybe it's served with lobster?! Doesn't matter because it is dee-lish. Better than takeout.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat wok.
  2. Stirfry pork, breaking apart any chunks.
  3. Add garlic and salt.
  4. Add soy, oyster sauce and water to pork.
  5. Cover and boil five minutes.
  6. Add shrimp and cook until pink and cooked through.
  7. Thicken mixture with cornstarch slurry.
  8. Cook until mixture is clear and thick.
  9. Add green onions and beaten eggs, stirring constantly.

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