Stir Fried Lobster Mushrooms And Snow Peas Recipe
Ingredients
1/4 cup medium dry sherry or low sodium chicken broth
2 tablespoons reduced sodium soy sauce
1 tablespoon cornstarch
1/8 teaspoon red pepper flakes
1 tablespoon olive oil
1 1 inch cube fresh ginger, peeled and cut into matchstick strips
1/2 medium size sweet red pepper, cored, seeded, and cut into 1 inch squares
1/4 pound fresh snow peas, trimmed and strings removed, or 1 package frozen snow peas, thawed
1/4 pound small mushrooms, halved
1/2 cup sliced water chestnuts
1 pound lobster meat, cut into 1 inch cubes
Directions
In a small bowl, whisk together the sherry, soy sauce, cornstarch, and red pepper flakes; set aside.
In a heavy 10 inch skillet, heat the olive oil over moderately high heat for 1 minute; add the ginger and cook for 3 to 4 minutes or until lightly golden.
Transfer to a small plate.
Add the red pepper to the skillet and stir fry for 2 minutes; add the snow peas, mushrooms, and water chestnuts, and stir fry 2 minutes longer or until tender but still crisp.
Stir in the sherry mixture along with the lobster and ginger.
Cook, stirring constantly, for 2 to 3 minutes or until slightly thickened.
In a heavy 10 inch skillet, heat the olive oil over moderately high heat for 1 minute; add the ginger and cook for 3 to 4 minutes or until lightly golden.
Transfer to a small plate.
Add the red pepper to the skillet and stir fry for 2 minutes; add the snow peas, mushrooms, and water chestnuts, and stir fry 2 minutes longer or until tender but still crisp.
Stir in the sherry mixture along with the lobster and ginger.
Cook, stirring constantly, for 2 to 3 minutes or until slightly thickened.
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