Stirfriedlobsterwithgingerandspringonions Recipes

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ERIN'S EASY STIR-FRY SAUCE



Erin's Easy Stir-Fry Sauce image

This is a great base sauce that can be tweaked to your liking. Serve over rice, noodles, veggies, or meat. Enjoy!

Provided by Erin Downey

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 cup butter
¾ cup soy sauce
¾ cup white vinegar
¼ cup brown sugar
2 teaspoons minced garlic
½ teaspoon ground black pepper
½ teaspoon crushed red pepper

Steps:

  • Melt butter in a saucepan over medium heat.
  • Stir soy sauce, vinegar, brown sugar, garlic, black pepper, and red pepper together in a bowl. Pour into the pan with the butter; bring to a boil. Remove from heat.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 9 g, Cholesterol 61 mg, Fat 23.1 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 14.6 g, Sodium 1518.5 mg, Sugar 7.1 g

STIR-FRIED VEGETABLES



Stir-Fried Vegetables image

A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.

Provided by Natasha Kay

Categories     Side Dish     Vegetables

Time 20m

Yield 6

Number Of Ingredients 10

2 tablespoons light soy sauce
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
¼ cup cold water
3 tablespoons vegetable oil
4 green bell peppers, cut into matchsticks
4 carrots, cut into matchsticks
2 cups broccoli florets
8 mushrooms, sliced

Steps:

  • Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
  • Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
  • Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g

STIR-FRIED LOBSTER WITH GINGER AND SPRING ONIONS



Stir-Fried Lobster With Ginger and Spring Onions image

From our local/state newpaper The West Australian in one of their special editions. Saving her to try in the future when lobster (crayfish) become a reasonable price. Times are estimated but have included marinating time preparation time. Serving for 2 is estimated as main with sides or as is an entree could extend to 4.

Provided by ImPat

Categories     Lobster

Time 25m

Yield 2 serving(s)

Number Of Ingredients 15

1 lobster (raw, crayfish)
peanut oil (3 cups for frying- obviously all won't be used and will upset nutritional panel scores)
20 g ginger (cut into thick slices)
15 g spring onions (scallions cut into 5cm slices, white portion only)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
2 teaspoons rice wine
1/2 teaspoon light soy sauce
1 cup chicken stock
1 tablespoon egg white (lightly beaten)
1 pinch salt
1 pinch pepper
1 teaspoon cornflour (cornstarch mixed in a little cold water or stock)
1 tablespoon cornflour (cornstarch mixed with a little water for thickening at the end)

Steps:

  • Mix the marinade ingreditents together.
  • Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
  • Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
  • Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side.
  • Drain and reserve the oil from the wok, and wipe the wok clean.
  • Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.
  • Return the lobster to the wok and stir fry over a high heat for a few seconds and then add the salt, pepper, sugar, soy and wine and continue to stir fry quickly.
  • Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
  • Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
  • Serve immediately (would suggest over rice).

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