Lobster Cantonese with Ginger Scallion Sauce

Wash and dry the wok, then set it over medium heat. Add the neutral oil and ginger; when it begins to sizzle, add the garlic, blanched pork, and lobster pieces. Stir-fry for 10 to 20 seconds, then pour the rice wine around the edge of the wok and stir-fry for another 10 seconds.

Stir the chicken stock mixture again and pour it into the wok. Gather the lobster pieces toward the center, cover the wok, and increase the heat to high.

Cook for about 2 minutes, until the shells turn bright red. If any shell pieces remain dark, turn them so they are submerged in the hot sauce and cook just until they change color.

When the lobster is nearly fully red, stir the main cornstarch slurry again and add about half of it while stirring constantly. Let the sauce bubble until glossy and thick enough to coat a spoon. Add more slurry if the sauce is thin, or a splash of stock if it becomes too thick.

Reduce the heat to a gentle simmer. Pour the beaten eggs over the sauce without stirring immediately, scatter in the scallions, and let them set for about 5 seconds. Fold gently a few times until the eggs are just cooked, then transfer to a wide serving dish and serve hot.