Menu of the Week

LOBSTER KOW STIR-FRY - Stunning recipe, perfect for that special dinner party. 

Dissolve cornstarch in 3 tablespoons of the broth; set aside.

To the remaining broth, add the soy sauce, sherry, sesame oil, sugar, salt, and pepper; mix well with whisk; set aside.

Heat the 1/4 cup oil to high, swirl around to coat wok. Add green onion, garlic and ginger root; turn to brown in oil to season it. Remove green onion, garlic, and ginger root from oil in pan and discard.

• Add chunks of lobster to pan and stir fry. Remove when pink; set aside. Drain oil back into wok.
• Add onions, bell pepper, mushrooms, water chestnuts, and bamboo shoots to wok. Stir fry.
• Add lobster. Mix well. Immediately add the seasonings and cornstarch-broth mixture. Cook and stir until thickened.

Serve over hot rice with wonton soup, if desired.
Note from source: I do all preparation ahead of time. Actual cooking time is about 20 minutes. Enjoy!

• 1 cup fish or chicken broth, divided use
• 1/2 tbsp. cornstarch
• 2 tbsp lite soy sauce
• 1 tbsp sherry
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 cup oil
• 1 green onion, chopped
• 3 cloves garlic
• 2 slices ginger root, peeled
• 4 lobster tails, halved, cleaned, and cut in chunks
• 2 medium onions, cut in wedges, then cross-cut
• 2 medium green bell pepper, cut in cubes
• 1 medium sweet bell red pepper, cut in cubes
• 10 fresh mushrooms, quartered if large
• 6 water chestnuts; sliced
• 1 can bamboo shoots, drained