KUNG PAO LOBSTER RECIPES

Steps:

• Cut along the underside of the lobster shell with a pair of kitchen shears or possibly a paring knife. Work the lobster meat from the shell and throw away the shell. Cut the lobster meat into 1-inch slices and pat them dry with paper towels. Toss the lobster in a bowl with the cornstarch till coated. For the Seasoning: Stir the fish stock, wine, warm bean paste, soy sauce, sesame oil and sugar together till the sugar is dissolved. For the Dish: Heat a wok over high heat till warm. Add in 1 1/2 Tbsp. of the oil and swirl to coat the sides. Add in the lobster and stir-fry till it begins to turn opaque, 3 to 4 min. Scoop the lobster from the wok and onto a plate. Add in the remaining 1/2 Tbsp. oil to wok and swirl to coat the sides. Add in the garlic and chilies, and cook, stirring, till fragrant, about 10 seconds. Add in the asparagus and carrot and stir-fry till the vegetables are tender-crisp, about 1 1/2 min. Add in the seasonings and bring to a simmer. Return the lobster to the wok, and add in the mushrooms, and green onion. Cook till the mushrooms are tender, 1 1/2 to 2 min. Scoop the lobster onto a warmed serving platter and sprinkle with peanuts. This recipe yields 4 servings.

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.