Recipe: Lobster Kow Stir Fry for Jenny.

LOBSTER KOW - Lobster meat sauteed with bok choy, peapods, bamboo shoots, water chestnuts, mushrooms and carrots in light wine sauce.

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LOBSTER KOW STIR-FRY

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

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!

Adapted from source: HallieByrd