Lobster Surimi & Baby Bok Choy Stir Fry

Prep Time10 min
cook Time 15 min
Time to Table30 min

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.


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


  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.


per serving
% Daily
Fat7 g11%
Saturated Fat1 g
Trans Fat0 g
Saturated + Trans5%
Cholesterol15 mg
Sodium770 mg32%
Carbohydrate28 g9%
Fibre2 g8%
Sugar5 g
Protein10 g
Vitamin A40%
Vitamin C60%
Vitamin D60%

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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