Lobster Surimi and Baby Bok Choy Stir-fry with Ginger Soya Seasoning

Lobster Surimi & Baby Bok Choy Stir-Fry with Ginger Soya Seasoning

12 leaves baby bock choy or 4 C loosely packed regular bok choy 4 shitake mushrooms 1 tbsp sesame oil 1 package lobster flavored surimi (fish paste)

Ginger Soy Seasoning

1/3 cup mirin (rice wine)1 tsp minced fresh gingerroot 1/2 tsp soya sauce pinch dried finely ground red chili pepper

Separate bok choy leaves. (If using regular bock choy, slice coarsely) Boil bok choy in lightly salted water for one minute. Drain and pat dry.

Remove shitake 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 shitake 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.

Nutritional Information (Per serving):Calories 248, total fat 8 g,   saturated fat 1 g, fibre 4 g, protein 21 g, carbohydrate 15 g,    cholesterol 34 mg, sodium 667 mg, potassium  1004 mg

Good: Niacin, Vitamin B6, Panthothenic Acid, Calcium, Iron

Excellent: Vitamin A, Vitamin C, Riboflavin, Folacin, Vitamin B12, Magnesium

Makes 2 servings.

Contributed by:

 * Catsrecipes Y-Group