Lobster Surimi & Baby Bok Choy Stir Fry
Dinner is ready in minutes with this quick stir-fry with a zesty ginger note. It can also be served with our Baked Eggplant Lobster Boat.
| Serves/Makes: | 2 |
| Preparation Time: | 10 Minutes |
| Stir-fry Time: | 15 Minutes |
| Time to Table: | 30 Minutes |
Lobster Surimi & Baby Bok Choy Stir Fry Ingredients
| Ginger Soya Seasoning | |
| 1/3 cup (75 mL) | mirin (rice wine) |
| 1 tsp (5 mL) | minced fresh gingerroot |
| 1/2 tsp (2 mL) | Japanese soya sauce |
| Pinch dried finely ground red chili pepper OR Nanami Togarashi | |
| Stir Fry | |
| 12 | leaves baby bok choy OR 4 cups sliced, loosely packed regular bok choy |
| 4 | shiitake mushrooms |
| 1 tbsp (15 mL) | sesame oil |
| 1 pkg (227 g) | Clover Leaf Lobster Delectables TM, Flake Style |
Preparation
- To make Ginger Soya Seasoning, in small bowl, combine mirin, minced ginger, soya sauce and red chili pepper.
- Separate leaves of baby bok choy; if using regular bok choy, coarsely slice. Boil bok choy in salted water for about 1 minute; drain and pat dry.
- Remove shiitake mushroom caps from stems; discard stems. If mushroom caps are small, leave whole; if large then slice.
- In wok or large shallow pan, heat sesame oil on high until hot, but not smoking. Add Clover Leaf Lobster Delectables™, boiled baby bok choy and shiitake mushroom caps; stir-fry for about 1 minute. Stir ginger-soya sauce mixture into the pan; stir-fry for about 1 minute longer. Arrange on a serving platter and enjoy.
- Recipe developed by Chef Shinichiro Aoyama, EDO restaurants of Toronto, for Clover Leaf.
Nutrients Per Serving
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CLAIMS PER SERVING- Trans fat free - Low in cholesterol - Source of fibre - Source of protein - Excellent source of vitamin A - Excellent source of vitamin C - Excellent source of vitamin D - Source of calcium - Source of iron |
