Stir-fried Szechuan Lobster With Chili Sauce

The “put on” response to swearing is gratitude. Notice the end of Ephesians 5:4. Paul says that gratitude should punctuate your speech, not swearing. This contrast is striking. It is not simply replacing one set of words with another set of words. God wants your grateful heart. He wants your faithful, trusting heart. He wants your submissive, humble heart. When He has these things from you, swearing will not be an issue. If your talk acknowledges that God has sovereign control over your life, and that He is working all things together for your good, you will express your gratitude, not your frustration or rebellion.

John Younts

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Cooking liv, New text im	1	Servings

INGREDIENTS

2	T	Hoisin sauce
2	T	Chili sauce
2	t	Shao-hsing, rice wine
1	t	Thin soy sauce
1	t	Fish sauce
1	t	Chili paste with garlic
1/2	t	Sugar
1/2	t	MSG, optional
1/2	t	Sesame oil
1/2	t	Hot chili oil
1/4	c	Plus 1/2 teaspoon peanut oil
2		Live lobsters, each about 1
		1/4 pounds each cut
		into
		8 serving pieces
		Salt to taste
2	T	Finely minced fresh ginger
1/2	c	Minced scallions, about 4
		thick scallions white
		and
		green parts
3	T	Finely minced garlic
3		Dried red chilies

INSTRUCTIONS

Prepare the sauce: mix together the hoisin sauce, chili sauce,
shaohsing, soy sauce, fish sauce, chili paste with garlic, sugar, MSG
(if desired), sesame oil, hot chili oil, and 1/2 teaspoon of the
peanut oil. Reserve.  Add the remaining 1/4 cup of peanut oil to a
large, very hot wok over  very high heat and heat until the oil is
smoking. Salt the cut  lobster pieces lightly and add them to the hot
wok. Sear the cut  surfaces until the lobster is just about cooked, 3
to 4 minutes.  Remove the lobster pieces and place them on a platter
(or, place them  on paper towels to drain some of the oil.)  To the oil
remaining in the wok, add the ginger, scallions, garlic,  and dried
chilies. Stir-fry for 1 minute. Add the lobster pieces, and  toss to
blend well. Add the reserved sauce, and toss to blend well.  Turn the
mixture out onto a platter and serve immediately. Posted to  MC-Recipe
Digest V1 #364  Recipe by: COOKING LIVE SHOW #CL8789  From: "Angele and
Jon Freeman" <[email protected]>  Date: Thu, 2 Jan 1997 09:11:59
-0500

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1098 Calories From Fat: 543 Total Fat: 61.6g Cholesterol: <1mg Sodium: 3598.5mg Potassium: 1948.4mg Carbohydrates: 116.2g Fiber: 25g Sugar: 15g Protein: 29.2g