Stir Fried Lobster And Mixed Vegetables Recipes

MIXED VEGETABLE STIR FRY

Steps:

• Combine sauce ingredients in a bowl.
• Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
• Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

STIR-FRIED LOBSTER AND MIXED VEGETABLES

Steps:

• 1. Blanch and toast almonds. 2. With a cleaver, chop lobster lengthwise in half then clean. Chop, shell and all, in 1/2-inch cubes. 3. Slice celery diagonally in 1/4-inch sections. Slice bamboo shoots 1/4-inch thick, then in 3/4-inch squares. Drain canned mushrooms. Crush garlic. 4. Mince ginger root then combine with stock, sherry and sugar. 5. Heat oil. Add salt, then garlic, and stir-fry a few times. Add lobster stir-fry 1 minute. Add vegetables and stir-fry 2 minutes more. 6. Stir in ginger-stock mixture and heat quickly. Then cook, covered, 3 minutes over medium heat. 7. Meanwhile blend cornstarch, soy sauce and cold water to a paste then stir in to thicken. Sprinkle with sesame oil garnish with toasted almonds and serve. NOTE: This dish is also called Subgum Lobster. VARIATIONS: * For the whole lobster, substitute 2 lobster tails. Discard shell and cut meat in Y2-inch slices. * For the vegetables, substitute any of the following: asparagus, bean sprouts, Chinese cabbage stems, cucumbers, green peppers, fresh or dried mushrooms, or onions. Or any of the following, parboiled: broccoli, carrots, cauliflower, Chinese turnips, green peas or string beans. (All, with the exception of the bean sprouts and green peas, should be diced.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED VEGETABLES

Steps:

• Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
• Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
• Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

STIR-FRIED LOBSTER WITH GINGER AND SPRING ONIONS

Steps:

• Mix the marinade ingreditents together.
• Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
• Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
• Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side.
• Drain and reserve the oil from the wok, and wipe the wok clean.
• Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.
• Return the lobster to the wok and stir fry over a high heat for a few seconds and then add the salt, pepper, sugar, soy and wine and continue to stir fry quickly.
• Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
• Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
• Serve immediately (would suggest over rice).