“The recipe boast a 10 minute prep time with a 5 minute cooking time, for a total of 15 minutes. I believe it if I was a Chinese cook in a Chinese Restaurant. But it took me 20 minutes. So there, if I can do it, you can do it.”
Happy Cooking! #LetsCookMgr
2 pounds lobster or lobster tails, chopped into small pieces
4 stalks green onion, chopped
3 cups vegetable oil
1 tablespoon olive oil
3 tablespoons chicken stock
1 1/2 tablespoons cornstarch
1 tablespoon ginger, minced
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon white pepper
1. Combine cornstarch with the lobster to lightly coat the pieces.
2. In a large wok, heat vegetable oil, deep fry the lobster for 1 minute, remove and drain oil. Transfer to a bowl lined with paper towels
3. Using another wok, heat 1 tablespoon olive oil, saute green onion and ginger to release the flavor. Add lobster and stir fry for 30 seconds. Add salt, sugar and white pepper. Remove and serve.