Fiery Kung Pao Lobster Tails

Fiery Kung Pao Lobster Tails
Fiery Kung Pao Lobster Tails

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    lobsters tails - (8 oz ea)

  • 1

    tablespoon cornstarch

  • FOR THE SEASONING:

  • 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

Directions

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.

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