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Lobster Chinese Vegetable - Combo of Chinese Essence & Maine Flavor
You are fond of both lobster and Chinese vegetables. You can enjoy the flavor of lobsters with the relish of Chinese vegetables and that too in a single recipe. Isn’t it a great culinary wonder? Lobster Chinese vegetable is the recipe. Keep patience to know the ingredients required for and the method of preparing this recipe before your desire to binge on it goes out of control. Ingredients
- Lobster tails (frozen) – 1 ½ pounds
- Chinese pea cods (frozen) – 6 ounces
- Vegetable oil – 2 tablespoons
- Bok choy stalks (medium) – 3
- Ginger root – 2 thin slices
- Finley chopped garlic – 2 cloves
- Thinly sliced water chestnuts – 8 ½ ounces
- Drained bamboo shoots – 8 ½ ounces
- Sliced mushrooms – 4 ounces
- Cornstarch – 2 tablespoons
- Chicken broth (condensed) – 10 ¾ ounces
- Soy sauce – 2 tablespoons
- Sugar – 1 teaspoon
- Salt – 1 teaspoon
- Thinly sliced onions – 2
- White pepper – ¼ teaspoon
- Hot cooked rice
Directions
- ⢠First of all, cook the lobster tails
- ⢠Cut off the thin undershell using kitchen scissors
- ⢠Remove the meat and cut it into 1 inch long pieces
- ⢠Rinse the pea pods under the flow of cold water
- ⢠Snatch the leaves off bok choy stems
- ⢠Cut the stems into slices, each of ¼ inch
- ⢠Heat some oil in a skillet of 12-inch until it becomes hot
- ⢠Cook ginger and garlic root over moderate heat until they turn brown
- ⢠Add water chestnuts, mushrooms, pea cods, bok choy stems and bamboo shoots
- ⢠Stir the mix and cook it over moderate heat for 2 minutes
- ⢠Add chicken broth and keep the heat moderate while stirring it
- ⢠Cover the skillet and let it boil for 1 minute
- ⢠Add soy sauce, cornstarch, sugar, white pepper and salt to the mix
- ⢠Cook and stir it for about 30 seconds until it thickens
- ⢠Add sliced bok choy leaves and lobster to the vegetable mixture
- ⢠Dress the mixture with sliced pieces of green onions
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