A Cantonese Approach
Nutritionally, this is a helpful dish, compared with, for example, a Standard American preparation focused on a lot of Lobster — up to 1 and a half pounds a person — plus seas of Butter sauce.
Here we have the taste of Lobster, balanced by the delicate Asparagus Nutritionally, too, Lobster meat itself is low in calories and one of the leanest protein sources, with less saturated fat, calories, and cholesterol than Beef, Pork and even light Chicken meat.
Asparagus is high in folate, a B vitamin important for cell regeneration, cholesterol control and heart health. Asparagus has tested highest among 36 vegetables in levels of glutathione, a powerful antioxidant. Asparagus is also high in Vitamin E, helpful in maintaining heart health, insulin balance and disorders of the pancreas. Asparagus is also rich in Vitamins A and C, calcium, potassium and fiber.
In Traditional Chinese Medicine, Asparagus is considered to have a sweet and bitter, as well as a cool, nature. It is regarded as clearing heat from the body, expelling dampness and reducing water retention.
Stir-Fried Lobster with Asparagus Tips
Chinese – Cantonese
1 pound Lobster meat
1 small bunch of Asparagus (Long Xu)
2 tablespoons Oil
1 teaspoon Salt
½ cup Water
1½ tablespoons Soy Sauce
1 tablespoon Cognac or other Brandy
1 teaspoon Sugar
1½ tablespoon Cornflour or Arrowroot Flour, dispersed in a little water
First cut the Lobster meat into bite-size pieces. Prepare the Asparagus by breaking off the tips only, which will be used in this dish and slice them into bite-size sections, about an inch or inch and a half long.
Heat a wok until hot, then add 1 tablespoon of the Oil, put in a pinch of Salt and quickly stir-fry the Asparagus for 8 to 10 seconds.
Add ¼ cup of the Water and simmer the Asparagus for another 2 minutes, then remove it from the wok and keep warm.
Heat the other tablespoon of Oil, add another pinch of Salt and stir-fry the pieces of Lobster meat for 8 to 10 seconds.
Add the rest of the Water, the Soy Sauce and Sugar. Light the Brandy and add to the wok. Stir everything once.
Lower the fire, cover and cook over a low flame for 3 minutes. Next add the Asparagus Tips, cover, and continue to cook over a low flame for another minute to warm and combine the flavors and ingredients.
Stir the Cornstarch or Arrowroot in a small amount of Water, 1 or 2 tablespoons, mixed to make a smooth paste. Add this paste to the cooked dish and stir to combine. It is ready.