Personalized Chef Aprons and More!
1. Rinse crayfish in cold water, and drain. If frozen, thaw, rinse in cold water, and drain.
2. Heat wok. Add salt, and heat until lightly browned.
Add 1 tablespoon oil. When oil is
hot, add half the garlic. Cook until lightly browned. Add crayfish, and stir-fry, adding
1 teaspoon sherry. When crayfish is hot, 1 to 2 minutes, remove and set aside.
3. Add remaining oil to wok. Heat, then add remaining
garlic and pork. Stir-fry a few
minutes until pork cooks through, stirring in remaining sherry, black bean paste, soy sauce
and pepper. Add chicken stock, and bring to a boil.
4. Stir cornstarch into chicken broth to thicken, using
more cornstarch if necessary. Stir
in eggs, letting them cook for 30 seconds, then fold with a spoon. Repeat, cooking until
egg is set. Return crayfish to wok, stirring mixture slightly. Sprinkle with sesame oil and
scallions. Serve over steamed rice.