Cantonese Style Stir-Fry Lobster with Ginger and Green Onions

Item

Recipe Title

Cantonese Style Stir-Fry Lobster with Ginger and Green Onions
Cantonese Style Stir-Fry Lobster with Ginger and Green Onions

Ingredients

3 green onions, cut into long segments (e.g., 4-5 segments per green onion)
1 ginger, sliced (prepare about 10-20 sliced)
3 garlic cloves, chopped
1 lobster, cut into smaller pieces (crack the claws so heat and flavors could get into the meat)
3 tablespoon of Chinese-style soy sauce (Lee Kum Kee brand recommended, which you can find in an oriental supermarket)
1 tablespoon of Oyster Sauce (Lee Kum Kee brand recommended, which you can find in an oriental supermarket)
3 tablespoon of peanuts oil (vegetable oil is fine, but try not to use olive oil and the flavor is not strong enough)

Instructions

1 Heat the frying pan until it's ready for cooking
2 Put oil into the pan and put ginger and garlic into the frying pan. If you can hear the sound of ginger and garlic cooking in the oil, it indicates the pan has reached the desired temperature. Let them fry for approx. half a minute, then proceed to the next step
3 Put lobster pieces in. Stir-fry the lobster constantly to make sure all pieces are being cooked. Cook time depends on the size of the lobster, but 5 minutes is generally a good time
4 When the lobster is about ready, put soy sauce, oyster sauce, and green onions into the pan. Stir-fry for another minute, then the dish is ready to serve

Quantity

Serve 2-4 people, depending on the size of the lobster

Language

English, Chinese

Location

Columbus, Ohio, U.S.

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Cantonese Style Stir-Fry Lobster with Ginger and Green Onions

Description

I first prepared this dish back on my birthday in June 2020, when I was staying in an Airbnb because of COVID-19. This is a dish that one would frequently see in restaurants in Hong Kong, China, and Guangdong Province, China. In Cantonese-style cooking, we try to bring out the natural flavor and freshness of the ingredients. So, cooking lobsters with the most basic seasonings and without excess ingredients has always been a good method to present its inherent flavor.