LOBSTER, GINGER & SCALLION STIR-FRY
Andrea Nguyen, renowned author and cooking teacher, makes a mild stock for the stir-fry with the lobster shells. Freeze the leftover stock for up to a month and use it to make soup. If you don't have a wok, fry the lobster in a medium saucepan and make the stir-fry in a large skillet.
Provided by Andrea Nguyen
Categories Healthy Lobster Recipes
Time 1h10m
Number Of Ingredients 13
Steps:
- Twist and pull off the round tail fins from each lobster tail to release the flesh at the base. With the shell's curved side down, use kitchen shears to cut through the stiff white shell pieces and opaque white membrane. Flip the tail on its side and apply pressure to crack the shell. Pull out the lobster meat and set aside in the refrigerator. Reserve the lobster shells.
- Cook ginger slices and onion in a large pot over medium heat, stirring, until fragrant, 1 to 2 minutes. Add the lobster shells and cook, stirring, until bright orange, 2 to 3 minutes. Add water, apple (or sugar) and 1/2 teaspoon salt. Bring to a simmer. Cook, uncovered, for 45 minutes. Strain the stock through a fine-mesh sieve. Discard the solids. Measure out 1/2 cup for the stir-fry (reserve the remainder for another use).
- Combine 1/3 cup cornstarch, white pepper and the remaining 1/2 teaspoon salt in a shallow dish. Cut each lobster tail crosswise into 5 pieces. Add to the cornstarch mixture and toss to coat.
- Pour 1 1/2 cups oil into a large flat-bottom wok. Heat over medium-high heat to 375°F. In 2 or 3 batches, fry the lobster pieces, using a slotted spoon to agitate them and coat with hot oil. Fry until delicately crisp but not brown, 1 to 3 minutes. Transfer to a paper-towel-lined plate to drain. (Return the oil to 375° between batches.) Let the oil cool for 5 minutes then carefully pour it into a pot (discard the oil after cooling). Wash and dry the wok.
- Whisk the reserved 1/2 cup lobster stock, rice wine (or sherry), tamari (or soy sauce) and the remaining 1 1/2 teaspoons cornstarch in a small bowl. Heat the wok over high heat. Add the remaining 2 tablespoons oil, scallion whites and the chopped ginger; cook, stirring, until aromatic, about 30 seconds. Add snow peas and cook, stirring, until glistening, about 15 seconds. Return the lobster to the pan. Cook to heat through, 1 to 2 minutes.
- Stir the lobster stock mixture, then pour it into the wok. Stir to combine. When the mixture begins to bubble, add scallion greens. Cook until the greens are barely wilted, about 15 seconds, then remove from heat. Serve immediately.
Nutrition Facts : Calories 475 calories, Carbohydrate 20 g, Cholesterol 138 mg, Fat 24 g, Fiber 1 g, Protein 42 g, SaturatedFat 2 g, Sodium 709 mg, Sugar 2 g
STIR-FRIED LOBSTER WITH GINGER AND SPRING ONIONS
From our local/state newpaper The West Australian in one of their special editions. Saving her to try in the future when lobster (crayfish) become a reasonable price. Times are estimated but have included marinating time preparation time. Serving for 2 is estimated as main with sides or as is an entree could extend to 4.
Provided by ImPat
Categories Lobster
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
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).
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 MIXED VEGETABLES THAI STYLE
Posted for ZWT 2006. This is from my Simply Cooking Thai & Chinese cookbook. Another QETH (quick, easy, tasty and healthy dish)
Provided by Galley Wench
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute.
- Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red peppers.
- Stir-fry for an additional 3-4 minutes or until tender but still crisp.
- Blend the soy sauce, hoisin sauce and sugar in a small bowl. Stir well, season to taste with salt and pepper and pour into the wok, stirring well to distribute.
- Transfer to a serving dish.
- Garnish with scallions.
STIR-FRIED LOBSTER AND MIXED VEGETABLES
Number Of Ingredients 16
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.
Nutrition Facts : Nutritional Facts Serves
ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE
This is a real favourite vegetable dish at my parties. I make salads or stir fried vegetables for every party and they are usually well recd. From the Readers Digest cookbook.
Provided by Girl from India
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the vegetables.
- Heat the vegetable oil and the sesame oil in a wok.
- Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
- Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
- Sprinkle the lime juice and check the seasonings add more if reqd.
- Serve immediately.
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CANTONESE-STYLE GINGER SCALLION LOBSTER - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (46)Calories 260 per servingCategory Fish And Seafood
- Remove the head shell to dispatch the lobster. You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what's done in most restaurants).
- Cut off the mouth portion of the lobster head with a cleaver or chef's knife. Cut or twist off the lobster claws, and cut off the smaller legs. Set those aside.
- Remove and discard the lobster gills, which are inedible. Remove the green mustard, innards and the sand tract. Rinse all the lobster pieces under cold running water. You can discard the mustard, use it in another dish, or include it in this dish. We left it out (some people don't like the strong flavor).
- Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Take each half and cut off the upper section, separating it from the tail portion (there's actually quite a bit of meat in that piece). Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. You can adjust this according to the size of the lobster.
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