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Lunch today was Lobster Chow mein.Recipe for 2 potions follows…( u can use any veggies u like…i just had these lying around)
- Fresh lobsters shelled and deveined ( i used 8 small lobsters)
- Red chillis sliced lengthways
- Green capsicum sliced
- Onion sliced
- Carrots sliced
- Spring onion greens shredded
- 1 clove garlic crushed
- 1 cm piece ginger grated
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- salt to taste
- a dash of chilli oil
- 2 portion egg noodles
- Schezuan peppercorn salt
- 5 spice powder – just a small pinch
- 1 tbsp shao shing rice wine
Marinate the lobster in the schezuan peppercorn salt and rice wine for about 15 mins.
Prepare the egg noodles according to packet instructions.Pour cold water, drain and set it aside.
Heat a wok and pour in some peanut oil.Add the ginger garlic and stir fry the lobsters for a min.Remove with a slotted spoon and set aside.Now stir fry the veggies except the corriander and spring onion for about 2 mins and then bring back the lobsters.Beer is the secret ingredient, it adds a nice twist to the flavours.About 100 ml of any larger/beer u desire.Heat it thru.Add the noodles at this stage and the oyster sauce, vinegar and salt to taste.Mix well and throw in the corriander and spring onion.Plate up and drizzle with chilli oil.