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Recipe Detail Page
Stir-Fried Lobster with Ginger and Garlic
Holiday 2009
At Chinese restaurants, this dish is served with lobster in the shell. This is a more sophisticated version but keep a piece of claw to garnish the plates.
Serves 4
2 lobsters, cooked and shelled
Sauce
2 tbsp (25 mL) vegetable oil
¼ cup (50 mL) chopped shallots
1 tbsp (15 mL) very thinly sliced ginger
1 tsp (5 mL) chopped garlic
8 green onions, white and light green parts only, cut in 2-inch (5-cm) lengths
1 tsp (5 mL) black bean sauce
½ cup (125 mL) low-sodium chicken stock
2 tbsp (25 mL) white wine
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sugar
½ tsp (2 mL) sambal oelek or Asian hot chili sauce
1 tsp (5 mL) cornstarch mixed with
1 tbsp (15 mL) water
¼ cup (50 mL) coriander leaves
1. Slice lobster tail into chunks. Cut claw meat in half. Reserve.
2. Heat vegetable oil in a wok or skillet over high heat. Add shallots, ginger and garlic and stir-fry for 30 seconds. Add green onions
and stir-fry for 1 minute or until beginning to soften. Add black bean sauce and toss to coat green onions.
3. Combine stock, wine, soy sauce, sugar, sambal oelek and pour into wok. Let it come to boil and boil for 1 minute to combine flavours. Stir in cornstarch mixture, bring to a boil and boil until thickened. Stir lobster into wok and toss with sauce until hot. Scatter with coriander and serve with rice and Stir-fried Baby Bok Choy.
Serves 4
Stir-Fried Baby Bok Choy
Place the bok choy on the base of the platter and spoon the lobster over it.
2 tbsp (25 mL) vegetable oil
2 tsp (10 mL) chopped ginger
1 lb (500 g) baby bok choy
¼ cup (50 mL) chicken stock
1 tbsp (25 mL) soy sauce
Salt and freshly ground pepper
1. Heat a wok over high heat. Add oil and swirl carefully to coat wok. Add ginger and stir-fry for 30 seconds. Add bok choy and stir-fry for 1 minute or until beginning to wilt.
2. Add chicken stock and soy to pan. Cover, minutes or turn heat to low and cook for 2 to 3 minutes or until bok choy are tender with a little bite to them. Season to taste with salt and pepper. Remove to a platter and keep warm.
Serves 4
