Fiery Kung Pao Lobster Tails
- FOR THE SEASONING:
- 2 lobsters tails - (8 oz ea)
- 1 tablespoon cornstarch
- 1/4 cup fish stock (or canned chicken broth)
- 2 tablespoon Chinese rice wine (or dry sherry)
- 1 tablespoon hot bean paste
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- FOR THE DISH:
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 6 small dried red chilies
- 6 asparagus spears - (abt 1 cup cut) ends trimmed, and stalks diagonally-cut 1 1/2" pieces
- 1/4 cup thinly-sliced carrot
- 3/4 cup canned straw mushroom drained, halved
- 1 green onion trimmed, and cut into 1" lengths
- 1/3 cup roasted peanuts
Cut along the underside of the lobster shell with a pair of kitchen shears or a paring knife. Work the lobster meat from the shell and discard the shell. Cut the lobster meat into 1-inch slices and pat them dry with paper towels. Toss the lobster in a bowl with the cornstarch until coated.
For the Seasoning: Stir the fish stock, wine, hot bean paste, soy sauce, sesame oil and sugar together until the sugar is dissolved.
For the Dish: Heat a wok over high heat until hot. Add 1 1/2 tablespoons of the oil and swirl to coat the sides. Add the lobster and stir-fry until it begins to turn opaque, 3 to 4 minutes. Scoop the lobster from the wok and onto a plate.
Add the remaining 1/2 tablespoon oil to wok and swirl to coat the sides. Add the garlic and chilies, and cook, stirring, until fragrant, about 10 seconds. Add the asparagus and carrot and stir-fry until the vegetables are tender-crisp, about 1 1/2 minutes. Add the seasonings and bring to a simmer. Return the lobster to the wok, and add the mushrooms, and green onion. Cook until the mushrooms are tender, 1 1/2 to 2 minutes. Scoop the lobster onto a warmed serving platter and sprinkle with peanuts.
This recipe yields 4 servings.