-
1
In a large wok, heat oil over high heat.
-
2
Add carrots, onions, and celery, cook for 2 minutes.
-
3
Add scallops and shrimp, cook for 4 minutes.
-
4
Add mushrooms and bok choy and cook for 2 minutes.
-
5
Add 3/4 cups lobster sauce stir well.
-
6
Add 3/4 cups more lobster sauce and simmer.
-
7
Pour over Pineapple Fried Rice.
-
8
Preheat oven to 400 degrees F.
-
9
Roast shrimp shells until crispy brown.
-
10
In food processer, coarsely chop.
-
11
In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes.
-
12
Add pesto cook 5 minutes.
-
13
Add shrimp shells.
-
14
Deglaze with sherry and wine.
-
15
Add stock, bay leaf, and peppercorns.
-
16
Add thyme, sugar, tomato paste, and lobster base.
-
17
Bring to a boil, then simmer and reduce for 40 minutes.
-
18
Strain through fine sieve.
-
19
Return to sauce pan, reduce by half.
-
20
Over high heat, in a saute pan, heat 3 tablespoons peanut oil.
-
21
Add onion, ginger, carrots, red bell peppers, and Chinese sausage.
-
22
Cook stirring constantly for 5 minutes.
-
23
Add water chestnuts and pineapple.
-
24
In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice.
-
25
Stir fry until warm.
-
26
Add all other ingredients and fry until hot.
