Lobster balls and long beans stir fry
Sam likes buying those frozen seafood balls in the grocery — fish balls, squid balls, shrimp balls, prawn balls, crab balls, lobster balls… I always ask her to choose fish balls over the others because I am allergic to crustaceans. Last time, she wanted lobster balls and she couldn’t be persuaded to choose something else. I sighed — resigned to the fact that I won’t get a bite.
Earlier today, I was preparing lunch and I realized that the freezer was almost empty. But the bag of lobster balls was still unopened. I decided I’d make something with it for the girls and I could just have the leftover almondigas from last night.
I was cutting the bag open when my eyes lingered on the labels. What do you know? The darn lobster balls were made with fish. Good for me.
Inspired that I could eat more than leftovers, I did something really good with the lobster balls. I stir fried them with sitaw, very Chinese style.
Then, I made avocado salad at Sam’s insistence. The avocado salad recipe, later; the recipe for the lobster calls and long beans stir fry, right now.
Recipe: Lobster balls and long beans stir fry
- a bunch of sitaw (a.k.a. long beans, string beans), the amount depends on whether you want less vegetables and more lobster balls or just the opposite
- 2 tbsps. of cooking oil
- 12 lobster balls, quartered
- 2 red onions, roughly chopped
- 3 cloves of garlic, minced
- 1/2 tsp. of grated ginger
- 1 tbsp. of light soy sauce
- 2 tbsps. of oyster sauce
- freshly ground pepper
- 2 generous pinches of sugar
- a drizzle of sesame seed oil
- Boil about six cups of water with 1 tbsp. of salt.
- Cut off both tips of the long beans and discard.
- Cut the long beans into two-inch lengths. Drop into the boiling water. Cook for about ten minutes. Drain, rise with cold water, drain again and set aside.
- Heat the cooking oil in a frying pan or wok.
- Fry the quartered lobster balls until the edges start to brown.
- Add the chopped onions, minced garlic and grated ginger. Stir fry for a minute.
- Add the cooked long beans. Stir.
- Pour in the soy sauce and oyster sauce. Season with pepper and sugar. Stir and toss alternately just until the long beans are heated through.
- Turn off the heat, drizzle with a little sesame seed oil and serve hot.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4