CANTONESE STYLE LOBSTER
This stuff is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since I was little. I love this stuff!
Provided by ALISON419
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too.
- Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
- Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
- Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!
Nutrition Facts : Calories 537.6 calories, Carbohydrate 6.6 g, Cholesterol 340.5 mg, Fat 31.7 g, Fiber 0.4 g, Protein 53.8 g, SaturatedFat 7.6 g, Sodium 1221.1 mg, Sugar 1.9 g
SHRIMP WITH LOBSTER SAUCE
This Chinese-American dish got its name because the sauce is often used to dress lobster. This is an adaptation of a dish I grew up with. My father used to make this after discovering it at our local American Chinese restaurant. Shrimp and lobster sauce is a similar simplified version of his Chinatown favorite, Lobster Cantonese. His rendition was the addition of ground pork like his Chinatown favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
- Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
- Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
- Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.
Nutrition Facts : Calories 540, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 329 milligrams, Sodium 944 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 50 grams, Sugar 2 grams
BIG BOWL'S KUNG PAO CHICKEN (COPYCAT)
Make and share this Big Bowl's Kung Pao Chicken (Copycat) recipe from Food.com.
Provided by marlowen
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
- Heat wok or heavy skillet, and add chicken breast.
- Stir until the meat changes color, and remove to drain.
- Pour off all but 1/4 cup of the oil.
- Add the dried chilies, and cook until they begin to blacken and smoke.
- Add the scallion whites and garlic, and stir briefly.
- Add 5 tablespoons of the sauce mixture, and cook until it begins to boil.
- Add the chicken pieces, and toss to coat.
- When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.
Nutrition Facts : Calories 467.8, Fat 40.7, SaturatedFat 7.3, Cholesterol 36.5, Sodium 503.6, Carbohydrate 11.2, Fiber 1.9, Sugar 6, Protein 16.3
SHRIMP EGG FOO YOUNG
A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.
Provided by Karen
Categories World Cuisine Recipes Asian Chinese
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
- Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 15 g, Cholesterol 248.4 mg, Fat 12.3 g, Fiber 1.4 g, Protein 15.4 g, SaturatedFat 2.7 g, Sodium 597.8 mg, Sugar 9.3 g
CANTONESE LOBSTER
Make and share this Cantonese Lobster recipe from Food.com.
Provided by ratherbeswimmin
Categories Lobster
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the lobster meat by cutting along the inner edges of the soft undershell.
- Using a fork, pry out the meat; cut the meat into 1-inch pieces; set aside.
- Make the seasoning mixture: combine all the ingredients in a small bowl; mix well.
- Put a stir-fry pan over high heat until hot.
- Add in oil, swirling to coat the sides; add in the seasoning mixture and cook, stirring, until fragrant, about 30 seconds.
- Add in the lobster meat and stir-fry until opaque, about 2 minutes.
- Add in the broth and wine; bring to a boil; add in the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds.
- Stir in the sesame oil and green onion; transfer to s serving plate and serve with hot cooked rice.
SHRIMP WITH LOBSTER SAUCE
This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.
Provided by MURF65
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
- Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
- Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 5.2 g, Cholesterol 237.4 mg, Fat 19.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 4.3 g, Sodium 989.4 mg, Sugar 0.3 g
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