After I became vegetarian, the world of shrimp and lobster dishes were lost to me. This was particularly sad for me, since many of the most delicious Chinese dishes are prominently feature seafood. So when I ran across a fake whole lobster at Good Fortune, I determined to buy it and make one of one of the Wei Chuan seafood recipes that I had so often flipped past The ingredients for this particular recipe were an add combination for me, which attracted me to it. And I wasn’t disappointed. The flavors were bold, at once tangy, sweet, savory, and so flavorful. I felt like I was transported back to my younger meet-eating years dining in a high end Chinese seafood restaurant. I proudly served it for Thanksgiving dinner where it was gobbled up by everyone.
Fake Lobster in a Tangy Ginger Garlic Sauce
Ingredients
- 1 fake veggie lobster. Can also use vegetarian fish balls that are more available.
- 2 T cooking oil
Spices
- 3 T cooking oil
- 2 T garlic minced
- 2 T ginger minced
- 2 T green onion chopped
Sauce
- 2 t hot bean paste
- 2 T fermented rice wine (optional)
- 8 T ketchup
Seasoning
- 1 t salt
- 1 T sugar
- 2 t MSG
- 4 T water
Instructions
- Prepare the ingredients as described in the Ingredients list. Combine the Spices ingredients in a small bowl. Combine the Sauce ingredients in another small bowl. Combine the Seasoning ingredients in a third small bowl.
- fry the whole veggie lobster in oil on medium heat, about 3 minutes, or until the bottom is slightly brown. Remove from pan.
- Fry the Spices ingredients in the pan and stir-fry until fragrant, about 1 minute
- Add the Sauce ingredients and continue to stir-fry, about 30 seconds.
- When the mixture begins to boil, add the Seasoning ingredients. Bring back to boil.
- Serve the lobster in a deep plate with the sauce underneath. Slice the lobster for easy eating.
