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2 Tbsp. Hoisin sauce 2 Tbsp. Chinese chili sauce 2 tsp. Shao Hsing or dry sherry 1 tsp. soy sauce, thin 1 tsp. fish sauce 1 tsp. Chinese chili paste with garlic ½ tsp. sugar, granulated ½ tsp. MSG (optional) ½ tsp. sesame oil, toasted ½ tsp. hot chili oil ½ tsp. peanut oil (first)
¼ cup (4 Tbsp.) peanut oil (second)
2 Tbsp. ginger, fresh, finely minced |
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Sauce: In a small bowl combine the hoisin sauce, chili sauce, Shao Hsing, soy sauce, fish sauce, chili paste, sugar, MSG, sesame oil, hot chili oil, and the first peanut oil. Set aside.
Heat a large wok over very high heat. When very hot, add the second peanut oil and heat for 1 minute, or until it is smoking. If using a live lobster, sprinkle the lobster pieces with salt and add to wok. Stir-fry, turning the pieces constantly with a spatula, until the shells are bright red and lobster is nearly cooked, 3 to 4 minutes. Remove lobster pieces with a slotted spoon and drain on paper towels. Set aside. If using pre-steamed lobster pieces, cut into serving size pieces and set aside. Have about 1 tablespoon oil in the hot wok and stir-fry the ginger, scallions, garlic and chilies for 1 minute, until aromatic. Return the lobster pieces to the wok and toss to coat well. Add the reserved sauce and toss to blend well.
Turn out onto a platter and serve immediately.
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