Szechuan Style Lobster

  • 1 Lobster; raw and humanely killed, claws and tail removed and cracked
  • 1/4 cup corn starch
  • 12 dried chilies; cut into 3 cm pieces
  • 4 garlic cloves; minced
  • 2 inch knob of ginger; peeled and minced
  • 2 stalks scallions; sliced
  • 1 small green pepper; diced small
  • 1 Tbsp mirin
  • 1 1/2 Tbsp light soy sauce
  • 1 Tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 Tbsp rice vinegar
  • 1/2 tbsp thick soy sauce
  • 3/4 cup chicken stock
  • Vegetable oil; as needed
  • Sesame oil; as need

In a large wok, heat 4 tbsp vegetable oil until very hot. Sprinkle lobster with cornstarch to coat and fry in wok until cooked. Remove lobster and heat 3 tbsp sesame oil until hot. add dried chilies and stir fry for a few seconds. Remove the chilies leaving behind the oil. Add the ginger and garlic and cook until lightly brown. Add the precooked lobster and cook until thoroughly heated through. Add the mirin and continue stirring. Add the light soy sauce, oyster sauce, rice vinegar, thick soy sauce, and chicken stock, cover and cook for about 1 1/2 minutes. Add the green peppers and scallions and stir fry for another minute. Serve immediately with rice or noodles.