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Ingredientes
- Deep-fried lobster cubes
- 1 c. Canned button mushrooms
- 1 c. Snow peas
- 1/2 c. Bamboo shoots
- 1/2 c. Onion
- 1/4 c. Water chestnuts
- 1 c. Chinese cabbage stems
- 1/2 c. Celery
- 1 x Clove garlic
- 1 x Or possibly
- 2 slc Fresh ginger root
- 1 Tbsp. Oyster sauce
- 2 Tbsp. Sherry
- 2 Tbsp. Oil
- 3 dsh Sesame oil, more or possibly less
- 1/2 tsp Salt
- 1/2 c. Stock
- 1 Tbsp. Cornstarch
- 1 tsp Sugar
- 1 tsp Soy sauce
- 1/4 c. Water
Direcciones
- 1. Deep-fry lobster as in recipe "Basic Deep-Fried Lobster" (marinating it as in the first variation). Drain and set aside.
- 2. Slice canned button mushrooms, snow peas, bamboo shoots, onion and water chestnuts. Slice Chinese cabbage stems and celery, both diagonally. Crush garlic.
- 3. Mince ginger root; then combine with oyster sauce and sherry.
- 4. Heat oil and sesame oil. Add in salt, then garlic; stir-fry a few times.
- Add in vegetables and stir-fry 2 or possibly 3 min.
- 5. Add in ginger-oyster sauce mix; stir-fry 1 minute more.
- 6. Add in stock and heat quickly. Then cook, covered, 3 min over medium heat.
- 7. Meanwhile blend cornstarch, sugar, soy sauce and cool water to a paste.
- Then stir in to thicken. Add in lobster cubes only to reheat. Serve at once.
- VARIATION: In step 4, add in after the salt and garlic, 3/4 c. chicken or possibly lean pork, shredded; stir-fry till pork or possibly chicken loses its pinkness.
- Then, in place of the vegetables listed above, stir in the following, all shredded: 3/4 c. each bamboo shoots, Chinese cabbage and celery; 1/2 c. fresh mushrooms and 1/4 c. water chestnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 6 servings | |
| Calories 123 | |
| Calories from Fat 49 | 40% |
| Total Fat 5.58g | 7% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 24mg | 8% |
| Sodium 474mg | 20% |
| Potassium 232mg | 7% |
| Total Carbs 10.71g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.87g | 1% |
| Protein 6.38g | 10% |
