Stir-Fried Szechuan Lobster with Chili Sauce
Yield
4 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
lobsters
live, about 1 1/4 pounds, each cut into 8 serving pieces |
*
|
|
|
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 |
red chili peppers
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
hoisin sauce
|
|
| 3E+1 | ml |
chili sauce
|
|
| 1E+1 | ml |
rice wine
|
|
| 5 | ml |
soy sauce, light
|
|
| 5 | ml |
fish sauce
|
*
|
| 5 | ml |
chili and garlic paste
|
* |
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
monosodium glutamate
optional |
*
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
hot chili pepper oil
|
*
|
| 0.3 | 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
|
*
|
| 3E+1 | ml |
ginger
finely minced |
|
| 118 | ml |
scallions, spring or green onions
minced, about 4 thick scallions, white and green parts |
|
| 45 | ml |
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.
