Chinese Vegetables & Maine Lobster

INGREDIENTS:

(4 servings)

2 (1.5 pound) Maine lobsters
1 pound pea pods
3 medium stalks bok choy
2 tablespoons olive oil
2 cloves garlic, minced
2 thin slices ginger root, crushed
1 (8.5 ounce) can water chestnuts, drained and chopped
1 (8.5 ounce) can bamboo shoots, drained and chopped
1/2 cup mushrooms, chopped
3/4 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
2 scallions, chopped
hot cooked rice

DIRECTIONS:

Cook and pick your Maine lobsters.  Separate leaves from bok choy stems, reserving the leaves.  Cut the stems into 1/4 inch slices.  Heat oil until hot.  Add garlic and ginger root and saute over medium heat until browned.  Add pea pods, bok choy stems, waterchestnuts, bamboo shoots, and mushrooms.  Cook and stir for 2 minutes.  Stir in half the chicken broth and reduce heat.  Cover and simmer 1 minute.  Mix in the remaining broth, cornstarch, soy sauce, salt, sugar and pepper.  Stir in the veggie mixture and cook until thickened.  Tear the bok choy leaves into bite sized pieces and add to veggie mixture.  Stir in the Maine lobster meat and heat through.  Garnish with the scallion and serve with rice.

 

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