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.