Lobster, Butternut Squash And Asparagus Stir-Fry This stir-fry is great for entertaining and combines an eclectic mix of ingredients. You can replace the lobster with scallops, shrimp or even use a combination of all three. Keep a little extra water and/or stock nearby to add to the stir-fry instead of oil if it seems too dry in the wok. Makes 4 servings.
	Ingredients: 2 teaspoons olive oil 1/2 cup stir-fry Sauce 2 cups peeled and sliced butternut squash (about 3/4 pound) 1/4 cup trimmed and thinly sliced scallions 2 cups sliced (on bias) asparagus (about 3/4 pound) Freshly ground black pepper Oil-free Tamari Brown Rice 1/2 cup julienned red bell peppers 1 cup cooked and sliced lobster meat
	Instructions: 1. Heat the olive oil in a nonstick wok over medium heat. Add the squash and cook, stirring, for 3 to 4 minutes. Add the asparagus, bell peppers and 2 tablespoons water and continue to cook, stirring, for 3 to 4 minutes more. 2. Toss in the lobster, Stir-fry Sauce and scallions. Cook an additional 1 minute and serve over the rice.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop