Tonight I made the Shrimp or Tofu with Lobster Sauce recipe from J. Kenji Lopez-Alt’s The Wok cookbook. I made the version with shrimp (not tofu).

No new ingredients for this recipe. It uses a similar technique as last week’s Slippery Egg with Mushrooms where you drizzle lightly beaten eggs into the sauce and stir slowly to create ribbons of egg. I think it went a bit better for me this week, but I’m still quite doubtful in what I’m doing.

The dish came out quite tasty, with less liquid than the Slippery Egg with Mushrooms. My wife said it was good and one of the better recipes from the book. Both kids ate a shrimp and said it was good (but did not get any more). I’ll be making this one again.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.