Lobster Sauteed With Vegetables Recipe
This Lobster Sauteed With Vegetables makes a sumptuous meal ! Don't miss out on this very delicious seafood and vegetable course ! Eat this Lobster Sauteed With Vegetables With a bowl of rice and just enjoy !
Ingredients
1 pound cooked lobster, diced
6 dried mushrooms
4 water chestnuts
1/2 cup peas
1 tablespoon oil
1 teaspoon salt
1 clove garlic, crushed
8 fresh mushrooms, diced
1/2 cup diced celery
1/2 cup diced Chinese cabbage
1/2 cup diced onion
1/2 cup diced bamboo shoots
1/2 cup chicken stock
1/4 cup roasted almonds,
Seasoning:
1 teaspoon soy sauce mixed with 2 tablespoons sherry
1 slice ginger, shredded
1 tablespoon mushroom liquid
Thickening:
1 tablespoon cornstarch mixed with 1/2 cup water
1/4 teaspoon pepper
1 teaspoon sugar
1 tablespoon soy sauce
Directions
Soak the dried mushrooms in 1/2 cup water for 30 minutes; stem and dice them.
Peel the water chestnuts and dice them.
Boil the peas and keep them hot for garnishing.
Heat pan with the oil, salt and garlic.
When it is very hot, add the dried and fresh mushrooms, celery, cabbage, onion, bamboo shoots and water chestnuts and saute them for about 1 minute, stirring constantly.
Add the lobster and cook for another minute, and then add the seasoning.
When it comes to a boil, add the chicken stock.
Cover the pan and when it comes to a boil again, simmer for 1 minute and then add the thickening, stirring constantly.
When it is very hot and thick, serve in a shallow bowl and garnish with almonds and peas.
Peel the water chestnuts and dice them.
Boil the peas and keep them hot for garnishing.
Heat pan with the oil, salt and garlic.
When it is very hot, add the dried and fresh mushrooms, celery, cabbage, onion, bamboo shoots and water chestnuts and saute them for about 1 minute, stirring constantly.
Add the lobster and cook for another minute, and then add the seasoning.
When it comes to a boil, add the chicken stock.
Cover the pan and when it comes to a boil again, simmer for 1 minute and then add the thickening, stirring constantly.
When it is very hot and thick, serve in a shallow bowl and garnish with almonds and peas.
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