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Stir-Fried Szechuan Lobster with Chili Sauce

 

80

Yield

4

servings

Prep

10

min

Cook

5

min

Ready

15

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 tablespoons hoisin sauce
2 tablespoons chili sauce
2 teaspoons rice wine
1 teaspoon soy sauce, light
1 teaspoon fish sauce
*
1 teaspoon chili and garlic paste
*
½ teaspoon sugar
½ teaspoon monosodium glutamate
optional
*
½ teaspoon sesame oil
½ teaspoon hot chili pepper oil
*
¼ cup and 1/2 teaspoon peanut oil
2 each lobsters
live, about 1 1/4 pounds, each cut into 8 serving pieces
*
1 x salt
*
2 tablespoons ginger
finely minced
½ cup scallions, spring or green onions
minced, about 4 thick scallions, white and green parts
3 tablespoons garlic
finely minced
3 each red chili peppers
dried
*

Directions

Prepare the sauce: mix together the hoisin sauce, chili sauce, shao- hsing, soy sauce, fish sauce, chili paste with garlic, sugar, MSG (if desired), sesame oil, hot chili oil, and ½ teaspoon of the peanut oil.

Reserve.

Add the remaining ¼ cup of peanut oil to a large, very hot wok over very high heat and heat until the oil is smoking.

Salt the cut lobster pieces lightly and add them to the hot wok.

Sear the cut surfaces until the lobster is just about cooked, 3 to 4 minutes.

Remove the lobster pieces and place them on a platter (or, place them on paper towels to drain some of the oil.)

To the oil remaining in the wok, add the ginger, scallions, garlic, and dried chilies.

Stir-fry for 1 minute.

Add the lobster pieces, and toss to blend well.

Add the reserved sauce, and toss to blend well.

Turn the mixture out onto a platter and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 5022% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 303mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 10%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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