Black Bean, Pork and Lobster Stir-Fry

By The Canadian Living Test Kitchen

26 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	274274 cal
pro	23 g23g pro
total fat	13 g13g total fat
sat. fat	2 g2g sat. fat
carb	15 g15g carb
fibre	1 g1g fibre
chol	69 mg69mg chol
sodium	861 mg861mg sodium
% RDI:	-
calcium	66 calcium
iron	66 iron
vit A	22 vit A
vit C	55 vit C
folate	77 folate

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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.

Ingredients

2 lobsters , (1-1/4 lb/625 g each)2 2lobsterlobsters, (1-1/4 lb/625 g each)
1/4 cup fermented black beans 1/4 1/4cup cupfermented black beanblack beans
1/2 cup sodium-reduced chicken stock 1/2 1/2cup cupsodium-reduced chicken stock
2 tbsp Chinese rice wine 2 2tbsp tbspChinese rice wine or dry sherry
2 tbsp oyster sauce 2 2tbsp tbspoyster sauce
1 tsp granulated sugar 1 1tsp tspgranulated sugar
2 tsp cornstarch 2 2tsp tspcornstarch
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
5 garlic cloves , sliced5 5garlic clovegarlic cloves, sliced
1 1piece piece(1-1/2 inches/4 cm long) gingerroot, sliced
4 oz lean ground pork 4 4oz ozlean ground pork
3 3green oniongreen onions, cut 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.

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.

Source : Canadian Living Magazine: February 2003