Instructions: Prepare sauce: In a small bowl combine hoisin sauce, chili sauce, Shao Hsing, soy sauce, fish sauce, chili paste, sugar, MSG, sesame oil, hot chili oil, and 1/4 teaspoon peanut oil. Set aside.

Heat a large wok over very high heat. When very hot add remaining 2 tablespoons peanut oil and heat for 1 minute or until smoking. Sprinkle lobster pieces with salt and add to wok. Stir-fry, turning pieces constantly with a spatula, until shells are bright red and lobster is nearly cooked, 3 to 4 minutes. Remove lobster pieces with a slotted spoon and drain on paper towels.

In oil remaining in wok, stir-fry ginger, scallions, garlic and chilies for 1 minute until aromatic. Return lobster pieces to wok and toss to coat well. Add reserved sauce and toss to blend well. Turn out onto a platter and serve immediately.

This recipe yields 2 servings.

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