Serves: 5
Total Calories: 83
Prep time: n/a
Cook time: 15 minutes
Total time: 15 minutes

1 (3-pound) lobster
4 cups finely chopped chinese cabbage
peanut oil
2 tablespoons cornstarch
2 tablespoons dry sherry
1/4 teaspoon ground ginger
2 egg whites
1/4 cup chicken bouillon
1 teaspoon soy sauce
freshly ground black pepper

Blanch cabbage in hot oil. Rinse with cold water and drain. Remove meat from raw lobster and cut into 1/2-inch pieces. Combine egg whites and cornstarch and marinate lobster in this mixture for 30 minutes. Stir in two tablespoons of bouillon, sherry, soy sauce, ginger, and pepper. Cook in 2 tablespoons oil in a large skillet over high heat for 5 minutes stirring constantly. Remove lobster mixture and keep hot. Cook cabbage, remaining 6 tablespoons of chicken bouillon, and 2 tablespoons of oil in skillet over high heat for 5 minutes, stirring constantly. Add lobster mixture and cook for 5 minutes, stirring constantly.

Nutritional Facts:

Serves: 5
Total Calories: 83
Calories from Fat: 14

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