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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 
Prep time
10 min
Cook Time
15 min
Time to Table
30 min

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™, Flake Style

Preparation

  1. To make Ginger Soya Seasoning, in small bowl, combine mirin, minced ginger, soya sauce and red chili pepper.
  2. 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.
  3. Remove shiitake mushroom caps from stems; discard stems. If mushroom caps are small, leave whole; if large then slice.
  4. 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.

Nutrition

Amount per serving% Daily Value
Calories
250
Fat
7 g
11%
Saturated Fat
1 g
Trans Fat
0 g
Saturated + Trans
5%
Cholesterol
15 mg
Sodium
770 mg
32%
Carbohydrate
28 g
9%
Fibre
2 g
8%
Sugar
5 g
Protein
10 g
Vitamin A
40%
Vitamin C
60%
Vitamin D
60%
Calcium
8%
Iron
8%

Claims Per Serving

- Low in saturated fat
- 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

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