Stir-fried Lobster, Mushrooms, and Snow Peas
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 194 N/A 5g 547mg 12g 23g 96mg


INGREDIENTS:
1/4 cup medium-dry sherry or low-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon cornstarch
1/8 teaspoon red pepper flakes 1 tablespoon olive oil 1 1-inch cube fresh ginger, peeled and cut into matchstick strips
1/2 medium-size sweet red pepper, cored, seeded, and cut into 1-inch squares 1/4 pound fresh snow peas, trimmed and strings removed, or 1 package (6 ounces) frozen snow peas, thawed 1/4 pound small mushrooms, halved
1/2 cup sliced water chestnuts 1 pound lobster meat, cut into 1-inch cubes



1 In a small bowl, whisk together the sherry, soy sauce, cornstarch, and red pepper flakes; set aside.
2 In a heavy 10-inch skillet, heat the olive oil over moderately high heat for 1 minute; add the ginger and cook for 3 to 4 minutes or until lightly golden. Transfer to a small plate.
3 Add the red pepper to the skillet and stir-fry for 2 minutes; add the snow peas, mushrooms, and water chestnuts, and stir-fry 2 minutes longer or until tender but still crisp.
4 Stir in the sherry mixture along with the lobster and ginger. Cook, stirring constantly, for 2 to 3 minutes or until slightly thickened. Serve with rice.

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