Monday, March 28, 2011

Shrimp & Lobster Stir Fry

We went home to see my parents last weekend, ready to be waited on hand and foot.  I had the latest Lauren Weisberger book in hand, and I fully intended to start and finish it distraction - free.  With Mom there to handle every bit of the girls' needs, I was able to get lost in tales of celebrities, gossip, and the paparazzi.  I only had to take one break - after showing Mom my new blog - when she asked what I was cooking them.
I knew we had shrimp and lobster left over from lunch, so I searched the fridge for something green.  We usually like to start our meals with whatever lean protein we're in the mood to have, then add a complex carb or something green.  The Vietnamese word for "greens" is similar to the English term in that it can encompass many different types of this category of food.  Mom says these are mustard greens.

Start with:
  • About 8 oz. Shrimp
  • 1 Lobster tail, shell discarded and cut into bite - sized pieces
  • 1 Bunch of any kind of greens
  • Half of a medium onion
  • Oyster sauce
  • Wok oil or canola is fine

  1. Shred the greens into small bite - sized pieces.
  2. Cut a half of a medium onion into slices.
  3. Saute with oil in a hot pan for about 5 minutes or until wilted.
  4. Add the shrimp and lobster until opaque.
  5. Add greens and oyster sauce, as thick or thin as you like it, to coat.
  6. Saute until greens are tender.  Be careful not to overcook the seafood. 


  1. I think my wife would love to eat this, because she really loves to eat shrimp. I will cook this for her tomorrow so that she can eat a lot. Thank you for sharing this!

    Easy Stir Fry

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