Lobster Sauteed With Vegetables
|Cooked lobster||1 Pound, diced|
|Peas||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Fresh mushrooms||8 , diced|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped chinese cabbage||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced bamboo shoots||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Roasted almonds||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Teaspoon, mixed with 2 tablespoons sherry|
|Ginger slice||1 , shredded|
|Mushroom liquid||1 Tablespoon|
|Cornstarch||1 Tablespoon, mixed with 1/2 cup water|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
Soak the dried mushrooms in 1/2 cup water for 30 minutes; stem and dice them.
Peel the water chestnuts and dice them.
Boil the peas and keep them hot for garnishing.
Heat pan with the oil, salt and garlic.
When it is very hot, add the dried and fresh mushrooms, celery, cabbage, onion, bamboo shoots and water chestnuts and saute them for about 1 minute, stirring constantly.
Add the lobster and cook for another minute, and then add the seasoning.
When it comes to a boil, add the chicken stock.
Cover the pan and when it comes to a boil again, simmer for 1 minute and then add the thickening, stirring constantly.
When it is very hot and thick, serve in a shallow bowl and garnish with almonds and peas.
Serving size: Complete recipe
Calories 1383 Calories from Fat 366
% Daily Value*
Total Fat 42 g64.8%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol 411.9 mg137.3%
Sodium 4497.9 mg187.4%
Total Carbohydrates 108 g36.1%
Dietary Fiber 18.1 g72.3%
Sugars 31.4 g
Protein 144 g288.7%
Vitamin A 58.4% Vitamin C 125.3%
Calcium 52.8% Iron 61.7%
*Based on a 2000 Calorie diet