Stir Fry Sauces – Lobster Sauce – not really made from lobsters!


  • 4 to 8 scallions, chopped
  • 2 large garlic cloves, minced
  • 2 cups chicken stock
  • 4 tablespoons white wine
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 1/2 tablespoons cornstarch
  • 1/4 cup water
  • 4 egg whites beaten with 1/4 cup of water


  1. Combine chicken stock, white wine, soy sauce, and sugar. In a small bowl, dissolve the cornstarch with the 1/4 cup of water. In another small bowl, whisk the egg whites into 1/4 cup water. Set everything aside.
  2. Heat 2 tablespoons of oil in a wok on medium high heat and stir fry the garlic and onions for 30 seconds. Add the chicken broth mixture, bring it to a boil for 1 minute. Add the cornstarch mix and immediately afterward, slowly pour in the egg whites and stir very slowly, maybe 2 or 3 times around – do not overstir or you will end up with broken egg clumps. You want long threads. When the sauce thickens, it’s ready.