Lobster With Chinese Vegetables
|Frozen lobster tails||2 Pound|
|Thin ginger slices||2 , pared and crushed (Fresh)|
|Garlic||2 Clove (10 gm), minced|
|Salad oil||2 Tablespoon|
|Bok choy stalks||3 Medium, reserve leafy portion; cut remainder into 1/4-inch slices|
|Fresh water chestnuts||8 , pared and thinly sliced|
|Canned bamboo shoots||5 Ounce, drained (1 Can)|
|Fresh mushrooms||1⁄4 Pound, sliced|
|Chinese snow peas||1⁄2 Pound, stemmed and strung|
|Condensed chicken broth||10 1⁄2 Ounce (1 Can)|
|Green onions||2 , thinly sliced|
|Hot cooked rice||4 Cup (64 tbs)|
Cook lobster tails as directed on package.
Drain; rinse in cold water.
Cut lengthwise through membranes of tails with kitchen scissors.
Carefully remove meat and cut into 1-inch pieces (4 cups).
Crush ginger root between waxed paper to retain all of the fuices.
In large skillet or Dutch oven, brown ginger root and garlic in salad oil over medium heat.
Add sliced bok choy, water chestnuts, bamboo shoots, mushrooms and snow peas.
Cook and stir over medium-high heat 2 minutes.
Stir in 3/4 cup of the chicken broth.
Reduce heat; cover and simmer 1 minute.
Blend remaining chicken broth, the sherry, cornstarch, salt and sugar; stir into skillet Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Tear reserved leafy portion of bok choy into bite-size pieces; add with lobster to skillet.
Cook and stir until heated through.
Sprinkle green onion slices over mixture and serve with rice.
Serving size: Complete recipe
Calories 5357 Calories from Fat 321
% Daily Value*
Total Fat 180 g277.1%
Saturated Fat 26.1 g130.3%
Trans Fat 0.5 g
Cholesterol 15 mg5%
Sodium 7081.4 mg295.1%
Total Carbohydrates 468 g155.9%
Dietary Fiber 38.9 g155.6%
Sugars 148.4 g
Protein 117 g233.4%
Vitamin A 158.6% Vitamin C 332.8%
Calcium 58.5% Iron 207.5%
*Based on a 2000 Calorie diet