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Stir-Fried Szechuan Lobster with Chili Sauce

Stir-Fried Szechuan Lobster with Chili Sauce
Main Ingredient: Shellfish Various Fish Rice and Grains

Course: Various Main Dishes

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Stir-Fried Szechuan Lobster with Chili Sauce ingredients

  • 2 T hoisin sauce
  • 2 T Chili sauce
  • 2 t shao-hsing (rice wine)
  • 1 t Thin soy sauce
  • 1 t Fish sauce
  • 1 t Chili paste with garlic
  • 2483527⁄624973141 t Sugar
  • 2483527⁄624973141 t MSG (optional)
  • 2483527⁄624973141 t Sesame oil
  • 2483527⁄624973141 t Hot chili oil
  • 2483527⁄624973141 c plus 1/2 teaspoon peanut oil
  • 2 live lobsters (each about 1 1/4 pounds) each cut into 8 serving pieces
  • Salt to taste
  • 2 T Finely minced fresh ginger
  • 2483527⁄624973141 c minced scallions (about 4 thick scallions, white and green parts)
  • 3 T Finely minced garlic
  • 3 Dried red chilies

Cooking Stir-Fried Szechuan Lobster with Chili Sauce

1. Prepare the sauce: mix together the hoisin sauce, chili sauce, shao- hsing, soy sauce, fish sauce, chili paste with garlic, sugar, MSG (if desired), sesame oil, hot chili oil, and 1/2 teaspoon of the peanut oil. Reserve.
2. Add the remaining 1/4 cup of peanut oil to a large, very hot wok over very high heat and heat until the oil is smoking.
3. Salti the cut lobster pieces lightly and add them to the hot wok. Seari the cut surfaces until the lobster is just about cooked, 3 to 4 minutes.
4. Remove the lobster pieces and place them on a platter (or, place them on paper towels to drain some of the oil. ) To the oil remaining in the wok, add the ginger, scallions, garlic, and dried chilies.
5. Stir-fryi for 1 minute.
6. Add the lobster pieces, and toss to blend well.
7. Add the reserved sauce, and toss to blend well.
8. Turn the mixture out onto a platter and serve immediately.


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