| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 6 | Dried black mushrooms | |
| 1/4 | lb | Vermicelli |
| 1 | c | Cooked lobster meat |
| 2 | Fresh ginger root | |
| 1 | T | Soy sauce |
| 2 | T | Sherry |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 1/4 | t | Garlic powder |
| 1/2 | c | Celery |
| 2 | c | Stock |
| 2 | Scallions |
INSTRUCTIONS
Separately soak dried mushrooms and vermicelli (peastarch noodles). Shred lobster meat. Mince ginger root; then combine with soy sauce, sherry, salt, pepper and garlic powder. Add to lobster and toss gently. Shred celery and soaked mushrooms. Cut vermicelli in 5- to 6-inch lengths. Bring stock to a boil. Add soaked vermicelli; simmer, covered, 4 minutes. Add celery and mushrooms and simmer, covered, another 3 minutes. Add lobster shreds and simmer 3 minutes more. Shred scallions; sprinkle over as a garnish and serve. NOTE: This recipe calls for cooked lobster meat. When using live lobster, parboil it 2 minutes, rinse in cold water; then shell. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 7.5mg
Sodium: 1407.9mg
Potassium: 235.2mg
Carbohydrates: 33.6g
Fiber: <1g
Sugar: 3.4g
Protein: 6.1g