Lobster Surimi and Baby Bok Choy Stir-fry with Ginger Soya Seasoning

Lobster Surimi and Baby Bok Choy Stir-fry with Ginger Soya Seasoning Recipe from China

Region / culture: China | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

This Lobster Surimi and Baby Bok Choy Stir-fry with Ginger Soya Seasoning recipe is a delicious and healthy dish that combines the flavors of lobster surimi, baby bok choy, and shiitake mushrooms with a flavorful ginger soy seasoning. It is a quick and easy stir-fry recipe that is perfect for a weeknight dinner or a special occasion.

History

This recipe is a modern twist on traditional stir-fry dishes that originated in Asian cuisine. The combination of lobster surimi, baby bok choy, and shiitake mushrooms creates a unique and flavorful dish that is sure to impress your family and friends.

Ingredients

12 leaves of baby bok choy or 4 cups loosely packed regular bok choy
4 shiitake mushrooms
1 tbsp of sesame oil
1 package of lobster flavored surimi (fish paste)

Ginger soy seasoning

0.33 cup of mirin (rice wine)
1 tsp of minced fresh gingerroot
0.5 tsp of soy sauce
a pinch of dried finely ground red chili pepper

How to prepare

Separate the leaves of the bok choy (if using regular bok choy, slice them coarsely).
Boil the bok choy in lightly salted water for one minute.
Drain the bok choy and pat it dry.
Remove the caps of the shiitake mushrooms from their stems.
Discard the stems of the mushrooms.
If the mushroom caps are small, leave them whole.
If they are large, then slice them.
In a wok or large shallow pan, heat the sesame oil on high until it is hot, but not smoking.
Add the lobster flavored surimi, boiled baby bok choy, and shiitake mushroom caps; stir-fry for about one minute.
Stir the ginger soya sauce mixture into the pan; stir-fry for one minute.
Arrange the cooked ingredients on a platter and serve.

Variations

Substitute shrimp or chicken for the lobster surimi.
Add other vegetables such as bell peppers, snow peas, or broccoli to the stir-fry.

Cooking Tips & Tricks

Make sure to pat the bok choy dry after boiling to prevent excess moisture in the stir-fry.

- Be careful not to overcook the lobster surimi, as it can become tough and rubbery.

- Adjust the amount of red chili pepper to suit your spice preference.

Serving Suggestions

Serve this stir-fry over steamed rice or noodles for a complete meal. Garnish with sliced green onions or sesame seeds for added flavor and texture.

Cooking Techniques

Stir-frying is a quick cooking method that involves cooking ingredients in a hot pan or wok with a small amount of oil. It is important to keep the ingredients moving constantly to prevent burning and ensure even cooking.

Ingredient Substitutions

Use regular surimi or imitation crab meat instead of lobster surimi.

- Substitute button mushrooms for shiitake mushrooms.

Make Ahead Tips

Prepare the ginger soy seasoning in advance and store it in the refrigerator until ready to use. You can also pre-cut the bok choy and mushrooms to save time.

Presentation Ideas

Arrange the stir-fry on a large platter and garnish with fresh cilantro or sliced red chili peppers for a pop of color. Serve with chopsticks for an authentic touch.

Pairing Recommendations

Pair this dish with a light and crisp white wine such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try a green tea or sparkling water with a splash of lime.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

120

Carbohydrates

- Total Carbohydrates: 6g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 80% DV

- Iron: 15% DV

Alergens

Contains shellfish (lobster surimi) and soy (soy sauce).

Summary

This dish is low in calories and carbohydrates, high in protein, and a good source of vitamins A and C. It is a healthy and nutritious meal option.

Summary

This Lobster Surimi and Baby Bok Choy Stir-fry with Ginger Soya Seasoning recipe is a flavorful and nutritious dish that is perfect for a quick and easy meal. With a combination of lobster surimi, baby bok choy, and shiitake mushrooms, this stir-fry is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Lobster Surimi and Baby Bok Choy Stir-fry with Ginger Soya Seasoning. It was a warm summer day, and I was rummaging through my collection of old recipe cards and cookbooks, looking for something new and exciting to try in the kitchen. As soon as I stumbled upon this particular recipe, my mouth began to water, and I knew I had to give it a go.

The recipe itself was a bit of a mystery to me. I had never heard of Lobster Surimi before, let alone cooked with it. But I was always up for a culinary adventure, and the combination of flavors in this stir-fry sounded too delicious to pass up. So, with a determined spirit and a hungry stomach, I set out to learn how to make this dish.

I decided to start by researching the origins of Lobster Surimi. I discovered that it is a type of imitation crab meat made from white fish such as pollock or hake. It is processed to resemble the taste and texture of real lobster meat, making it a more affordable and accessible option for seafood lovers. Armed with this knowledge, I headed to the local fish market to pick up some fresh Lobster Surimi and baby bok choy, along with the other ingredients I would need for the stir-fry.

Back in my kitchen, I began to prepare the Ginger Soya Seasoning that would be the star of the dish. I grated fresh ginger and minced garlic, then combined them with soy sauce, honey, and a splash of rice vinegar. The aroma that filled the room as the sauce simmered on the stove was intoxicating, and I knew that this dish was going to be something special.

Next, I turned my attention to the Lobster Surimi. I chopped it into bite-sized pieces and marinated it in a mixture of soy sauce, sesame oil, and a pinch of red pepper flakes. The flavors of the marinade seeped into the Surimi, infusing it with a savory and slightly spicy kick that would complement the sweetness of the bok choy perfectly.

As the Surimi marinated, I quickly stir-fried the baby bok choy in a hot wok with a drizzle of sesame oil and a sprinkle of salt. The bok choy wilted and caramelized, releasing its natural sweetness and adding a vibrant green color to the dish. Once the bok choy was tender, I set it aside and turned my attention back to the Lobster Surimi.

I heated some more sesame oil in the wok and added the marinated Surimi, cooking it until it was heated through and slightly crispy on the edges. Then, I poured in the Ginger Soya Seasoning, tossing the Surimi in the fragrant sauce until it was evenly coated. The aroma of ginger, garlic, and soy sauce filled the air, and I could hardly wait to dig in.

I served the Lobster Surimi and Baby Bok Choy Stir-fry with Ginger Soya Seasoning over a bed of steamed white rice, garnishing it with sliced green onions and a sprinkle of sesame seeds. The colors of the dish were vibrant and inviting, and the flavors were a harmonious blend of sweet, savory, and spicy. As I took my first bite, I knew that this recipe would become a staple in my kitchen for years to come.

Over the years, I have shared this recipe with friends and family members, each of whom has fallen in love with the unique combination of flavors and textures in this dish. It has become a go-to meal for special occasions and weeknight dinners alike, always eliciting rave reviews and requests for seconds.

As I reflect on the journey that led me to discover the wonders of Lobster Surimi and Baby Bok Choy Stir-fry with Ginger Soya Seasoning, I am grateful for the curiosity that sparked my culinary exploration. It is through trying new recipes and experimenting with different ingredients that I have truly honed my skills as a cook and learned to appreciate the diverse flavors and traditions of the culinary world.

So, the next time you find yourself feeling adventurous in the kitchen, I encourage you to step out of your comfort zone and try something new. You never know what delicious discoveries await you just around the corner. And who knows, you may just stumble upon a recipe as delicious and memorable as this one.