Lobster Surimi and Baby Bok Choy Stir-fry with Ginger Soya Seasoning
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sesame | 1 tbsp (14g) | 120 |
| Shrimp | 100g cooked | 99 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Bok Choy | 1 cup (70g) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 leaves baby bok choy or 4 cups loosely packed regular bok choy
- 4 shiitake mushrooms
- 1 tbsp sesame oil
- 1 package lobster flavored surimi (fish paste)
- =
Directions
Separate bok choy leaves (if using regular bok choy, slice coarsely).
Boil bok choy in lightly salted water for one minute.
Drain and pat dry.
Remove shiitake mushroom caps from stems.
Discard stems.
If mushroom caps are small, leave whole.
If large, then slice.
In a wok or large shallow pan, heat sesame oil on high until hot, but not smoking.
Add lobster flavored surimi, boiled baby bok choy and shiitake mushroom caps; stir-fry for about one minute.
Stir ginger soya sauce mixture into the pan; stir-fry for one minute.
Arrange on a platter and serve.