Lobster Sauce



	Lobster Sauce sauces, oriental 1 1/2 lb pork, coarsely ground 2 tablespoon peanut oil 1 1/2 tablespoon fermented black beans 2 tablespoon coarsely chopped garlic 1 teaspoon finely chopped fresh ginger 2 scallions, finely chopped 1 1/2 tablespoon light soy sauce 2 tablespoon chinese rice wine =or=- dry sherry 1/4 teaspoon sugar 1 pinch salt 1/2 cup chicken broth 1 tablespoon cornstarch; dissolved in 2 tablespoon chicken broth; (cold) 1 egg; beaten with 2 teaspoon sesame oil BROWN THE GROUND PORK in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Makes 3 Cups