Black Bean, Pork and Lobster Stir-Fry
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Celebrate Chinese New Year or another special occasion with this traditional Chinese lobster platter. Filled with succulent, sweet morsels of lobster accented with salted black beans, ginger and garlic, this festive dish paired with steamed rice will more than satisfy anyone's taste buds. Just turn the page for step-by-step photos that show how easy it is to impress both friends and family.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 274 |
| pro | 23 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 69 mg |
| sodium | 861 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 6% |
| vit A | 2% |
| vit C | 5% |
| folate | 7% |
Suggested Recipes
-
2 lobsters (1-1/4 lb/625 g each)
1/4 cup (50 mL) fermented black beans
1/2 cup (125 mL) sodium-reduced chicken stock
2 tbsp (25 mL) Chinese rice wine or dry sherry
2 tbsp (25 mL) oyster sauce
1 tsp (5 mL) granulated sugar
2 tsp (10 mL) cornstarch
2 tbsp (25 mL) vegetable oil
5 cloves garlic, sliced
1 piece (1-1/2 inches/4 cm long) gingerroot, sliced
4 oz (125 g) lean ground pork
3 green onions, cut in 1/2-inch (1 cm) lengths
Preparation:
1- Into large pot of boiling salted water, plunge lobsters headfirst. Cover and return to boil; cook until bright red and small leg comes away easily when twisted and pulled, about 12 minutes. Immediately chill in large bowl of ice water.
2- Place lobsters on cutting board. Twist off tail from body. With knife, cut tail into 3 sections. Remove claws. Break off segmented parts of claws; cut in half. With back of knife or lobster cracker, crack claws.
3- Pull off back shell; remove white protein clumps, keeping green or yellow tomalley (liver). Pull off and discard feathery gills from underbody. Cut body into quarters. Set lobster pieces aside.
4- Meanwhile, soak black beans in 1 cup (250 mL) cold water until softened, about 5 minutes. Drain and rinse; drain and set aside. In small bowl, whisk together chicken stock, rice wine, oyster sauce and sugar. In separate small bowl, stir cornstarch with 1/2 cup (125 mL) water. Set bowls aside.
5- In large wok, heat oil over high heat. Add garlic, ginger, pork and black beans; stir-fry until pork is no longer pink, about 2 minutes. Add lobster, stock mixture and green onions; bring to boil.
6- Rewhisk cornstarch mixture and stir into wok; cover and cook until sauce is glossy and thickened, about 2 minutes. Arrange on platter, positioning head pieces decoratively.
2- Place lobsters on cutting board. Twist off tail from body. With knife, cut tail into 3 sections. Remove claws. Break off segmented parts of claws; cut in half. With back of knife or lobster cracker, crack claws.
3- Pull off back shell; remove white protein clumps, keeping green or yellow tomalley (liver). Pull off and discard feathery gills from underbody. Cut body into quarters. Set lobster pieces aside.
4- Meanwhile, soak black beans in 1 cup (250 mL) cold water until softened, about 5 minutes. Drain and rinse; drain and set aside. In small bowl, whisk together chicken stock, rice wine, oyster sauce and sugar. In separate small bowl, stir cornstarch with 1/2 cup (125 mL) water. Set bowls aside.
5- In large wok, heat oil over high heat. Add garlic, ginger, pork and black beans; stir-fry until pork is no longer pink, about 2 minutes. Add lobster, stock mixture and green onions; bring to boil.
6- Rewhisk cornstarch mixture and stir into wok; cover and cook until sauce is glossy and thickened, about 2 minutes. Arrange on platter, positioning head pieces decoratively.
Additional Information
- Variations
Black Bean and Lobster Stir-Fry: Omit pork.
Orange Pork and Lobster Stir-Fry: Omit black beans. Add 2 tsp (10 mL) grated orange rind and 1/2 tsp (2 mL) hot pepper flakes to stock mixture.
Tip: You can find fermented black beans in many Asian stores. Instead of these black beans, which you need to rinse to eliminate excess saltiness, you can use 1/4 cup (50 mL) black bean sauce, whisking it into the stock mixture in step 4.
Tags:
Main Course; Chinese; Seafood; Meat-Pork; Beans and Legumes; Vegetables; Boil/Simmer; Stir-fry;
Source
Canadian Living Magazine: February 2003
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