3125 M st. NW
Washington, D.C. 20007
202-333-6122
Executive Chef Tim Elliott
(left)
and Lindsey Gustin (right)
Lobster Imperial
The Lobster
Ingredients:
1) 2 each 3 oz. Rock Lobster Tails
2) Salt and Pepper
3) Flour for coating
4) Soy Bean Oil for frying
5) Lobster Stock
Preparation:
1) Prepare the lobster by spliting the
lobster tails lengthwise.
2) Place in a bowl and season with salt
and pepper.
3) Lightly coat with the flour, shaking
off any excess.
4) Preheat oil to 350 degrees F.
5) Deep-fry the lobster pieces for 1 1/2
to 2 minutes.
6) Remove from oil and drain on plate
lined with paper towels.
7) Reserve...and also reserve the lobster
stock.
The Vegetables
Ingredients:
1) 1 each Baby Bok Choy - trimmed
2) 2 oz. Snow Peas - trimmed and halved
diagonally
3) 1 each Scallion - sliced diagonally
4) 1 oz. Red Pepper - julienne
5) 1 oz. Yellow Pepper - julienne
Preparation:
1) Par-boil the bok choy, snow peas, peppers
and scallions.
2) Reserve.
The Sauce
Ingredients:
1) 2 tbs. Blended Oil
2) 1 tbs. Sugar
3) 1 tbs. fermented Black Beans - chopped
4) 1 tbs. minced Garlic
5) 1 tbs. minced Ginger
6) 1/4 cup Sherry
7) Salt and Pepper
8) 1/4 cup cold Lobster stock plus 1/2
tsp. Cornstarch - whisked together
Preparation:
1) In a wok over high heat, combine the
oil, sugar, fermented black beans and
garlic.
2) Season with salt and pepper.
3) Stir-fry for 10 seconds.
4) Add sherry and reduce by half.
Final Preparation
1) Add all the prepared vegetables to
the sauce and continue to stir-fry for
another 10 seconds.
2) Deglaze with lobster stock and add
the reserved lobster tails.
3) Continue to stir-fry another 20 seconds.
4) Transfer to a heated plate and arrange
the lobster tails decoratively.
Classical Chinese Fried
Rice
The Main Item
Ingredients:
1) 1 lb cooked Rice - cold
2) 2 Eggs - beaten
3) 2 oz. Roast Pork Cantonese Style -
diced (see recipe below)
4) 2 each U-15 Shrimp - shelled and deveined
5) 1 tsp. Cilantro Leaves - chopped
6) 1 tsp. Dark Soy Sauce
7) 1/4 tsp. Salt
8) 3 tbs. blended Oil
9) 4 oz. Chicken Broth
Preparation:
1) Break up the lumps and try to separate
cooked rice into individual grains.
2) Heat iron wok until smoking hot.
3) Swirl a ladle of cold oil in the wok
to coat the inside evenly.
4) Pour off the oil.
5) Add 2 tbs. oil to wok.
6) Pour in the beaten egg.
7) Before the eggs are completely set,
put in the rice, then the roast pork and
cilantro.
8) Cut the shrimp into small pieces and
then saute in oil until done...about 1
minute or two.
Then add to the rice.
8) Toss and turn the rice very quickly
for about ten seconds.
9) Add the salt and the dark soy sauce.
10) Toss and turn the rice very quickly for about
another ten seconds.
11) When you see some the rice grains jumping up and
down in the work, meaning
the rice is really
hot, add half the chicken broth.
12) Toss quickly for another ten seconds, and add
the other half of the broth.
13) Add another tbs. oil and toss for a further 3
seconds.
The Roast Pork - Cantonese
Style
Ingredients:
1) 1-1/2 lb. Pork Butt,
2) 1 cup light Soy Sauce
3) 6 tbs. Sugar
4) 1/2 tsp. Salt
5) 2 tbs. Black Bean Paste
6) 1 tbs. Hoi Sin Sauce
7) 1 tsp. Seseme Oil
8) 2 tbs. Sherry
9) 2 cloves Garlic
10) 3-4 drops Red Coloring
11) 1/2 cup Honey
Preparation:
1) Cut pork into long strips approx. 1-1/2"
diameter, make incision at intervals and
lightly pound
meat with meat pounder.
2) Put all the other ingredients (except
honey) into a good size bowl and mix well.
3) Marinate the pork in those ingredients
for 4 hours.
4) Grille for 15 minutes turning the meat
halfway through.
5) Heat honey and little water to melt.
6) Remove pork from grill, brush pork
with the melted honey.
7) Return pork to the grill and continue
cooking for another 10 minutes.
8) Remove pork, brush again with the honey.
9) Return pork to the grill for another
5 minutes.
10) Cut the pork into ¼” dice.