While figuring out what to do with our homemade Lobster Stock, our minds wandered to the seafood section of Chinese Takeout menus! So, we defrosted some shrimp, sliced a ton of garlic, and cooked some rice, and we were off to the races! The point of this dish is to create a decadent seafoody stir fry, and the lobster stock really delivered on that promise. The flavour of the shrimp and lobster together along with the garlic was a huge hit with my family…so much so that I was told to make it again the next week!
If you’ve got some lobster stock on hand, we highly suggest this as a quick meal to make on a busy weeknight!
Time: 25 Minutes
Ingredients:
- Shrimp
- Garlic
- More Garlic
- Peas
- Red Pepper Flakes
- Soy Sauce
- 1 Cup Lobster Stock
- 1 Tablespoon Corn Starch
Method:
- Peel and dice your garlic.
- Peel your shrimp.
- Heat some oil in a wok, and add your shrimp and garlic. Let cook for a few minutes, and then add some soy sauce and red pepper flakes.
- When your shrimp has nearly completely changed colour to the classic orange, add your peas.
- Combine your lobster stock and corn starch to fully disssolve. Then, pour it into your wok, stir to combine, and allow to thicken into a sauce.
- Plate, devour, and enjoy!
