In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
Preheat oven to 400 degrees F.
Roast shrimp shells until crispy brown. In food processer, coarsely chop.
In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Hailimaile General Store, Maui, HI
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