Распечатать
E-mail
 |
Инструкции
Cantonese Style Ginger Scallion Lobster is a classic Chinese stir fry made out of large chunks of lobster with shell on, deep fried then stir fried with scallions and ginger in a lightly seasoned sauce. Eating lobsters is not an everyday affair because where ever you go this seafood is quite expensive but there are days where the price drops and have the opportunity to grab several of these without selling your new born. Today is one of those days and I feel like it’s a panic buying mode as I want to grab as much as I can as long as it fits our freezer except that I never bought crazy amounts of these just several.
One of the simplest preparation for lobster is this simple stir fry, had a chance trying this recipe when I was in…
View Full Recipe at Ang Sarap
%20for%202%20minutes,%20nothing%20more.%20Remove%20from%20wok%20then%20place%20in%20a%20colander%20to%20drain%20off%20excess%20oil.%20In%20a%20bowl%20combine%20together%20cooking%20wine,%20soy%20sauce%20and%20corn%20starch,%20mix%20well%20to%20combine%20then%20add%20and%20stir%20in%20the%20chicken%20stock.%20Set%20it%20aside.%20In%20the%20same%20wok%20used%20to%20fry%20lobsters%20drain%20the%20oil%20leaving%202%20tablespoons,%20turn%20heat%20to%20high%20then%20saut%C3%A9%20ginger,%20scallions%20and%20yellow%20chives.%20Add%20the%20lobster%20then%20the%20chicken%20stock%20mixture%20prepared%20earlier.%20Continue%20to%20stir%20fry%20in%20high%20heat%20until%20sauce%20is%20thick%20and%20lobsters%20are%20covered%20with%20the%20sauce.%20Remove%20from%20wok,%20place%20in%20a%20serving%20platter%20then%20serve%20garnished%20with%20lobster%20head%20on%20top.%20%203.3.3077%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}