1. Soak fermented black beans.

2. Mince garlic; mash together with soaked black beans. Mince or grind pork.

3. Cut scallion stalks in 1/2-inch sections; then combine with soy sauce, sherry, sugar and water.

4. Heat oil. Add black bean-garlic mixture and stir-fry briefly until pungent. Add pork; stir-fry until it loses its pinkness (about 2 minutes).

5. Add scallion-soy mixture. Heat quickly; then cook, covered, about 3 minutes more over medium heat.

6. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken.

7. Beat eggs lightly and add to pan, stirring. Remove from heat at once. Pour sauce over lobster and serve.

lobster) but from its function (it's served over lobster). Lobster sauce is also good with stir-fried or deep-fried shrimp.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.