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