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Maine Lobster with Asian
Vegetables
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Ingredients:
- 4 bundles undon noodles – dried,
frozen, fresh parboiled
- 2 Tablespoons light soy sauce
- 2 Tablespoons oyster sauce
- 2 Tablespoons sake, Chinese rice
wine, or dry sherry
- To taste, pepper
- ½ Tablespoon sugar
- 2½ cups water
- 2 Tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 1 inch piece ginger, finely chopped
- ½ pound Chinese cabbage or baby
bokchoy, cut
- ½ pound daikon radish, sliced into
matchsticks
- 8 shiitake mushrooms, sliced
- 12 Chinese chives (called “Nira”),
chopped into 1” lengths or substitute
4 scallions
- 1 pound Maine Lobster meat, fresh
or frozen
- 3 Tablespoons katakuri-ko (potato
starch) or corn starch
- 4 Tablespoons water
- ½ Tablespoon sesame oil
- For garnish, pickled ginger and
black sesame seeds
Preparation:
- Cook udon noodles as directed on the package. Drain and divide onto four plates. This should be done while making the sauce in order to serve the noodles hot.
- Combine the soy sauce, oyster sauce, sake, black pepper, sugar, and water in a bowl, and put aside.
- Heat the vegetable oil in a wok or frying pan until very hot. Fry the garlic and ginger for 30 seconds. Cook the Chinese cabbage, daikon, shiitake, and Chinese chives, stirring for 2-3 minutes. And then, add the Maine Lobster and bring to a boil. Add the soy sauce and oyster sauce mixture.
- Dissolve the katakuri-ko in water, and evently pour it around the edge of the wok, simmering until it thickens. Just before turning the heat off, sprinkle the sesame oil for aroma.
- Pour the sauce over the noodles.
- Garnish with pickled ginger and black sesame seeds on top of the dish.
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