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CATEGORY CUISINE TAG YIELD
Seafood, Meats Chinese Seafood 4 Servings

INGREDIENTS

1 lb Lobster meat
1 T Cornstarch
1/4 c Water
1/4 lb Fresh mushrooms
2 Scallion stalks
1 Clove garlic
2 T Soy sauce
1 T Sherry
2 T Oil
3 up to
4 T Oil
1/2 t Salt

INSTRUCTIONS

Cut lobster meat in 1-inch cubes. Blend cornstarch and cold water to a
paste; add to lobster cubes and toss gently to coat. Slice mushrooms.
Cut scallion stalks in 1-inch sections. Mince garlic; then combine
with soy sauce and sherry. Heat oil. Add scallions; stir-fry a few
times. Add mushrooms and stir-fry until nearly done (2 to 3 minutes).
Remove vegetables from pan. Heat remaining oil. Add salt and lobster
cubes. Stir-fry until cubes begin to curl at the edges (about 3 to 4
minutes). Quickly stir in garlic-soy mixture. Then return mushrooms
and scallions. Stir-fry to reheat and blend flavors (about 2 minutes
more). Serve at once. VARIATIONS: For the mushrooms, substitute any  of
the following: 1 cup bamboo shoots, carrots, celery, green pepper  or
snow peas, cut in strips. In step 1, coat the lobster cubes with a
batter made of 1 egg, beaten; 1/4 cup flour; and 1-1/2 tablespoons
water. In step 3, add to the garlic-soy mixture 3 slices fresh ginger
root, minced.  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)
----------------------------------------------
Calories: 243
Calories From Fat: 196
Total Fat: 22.1g
Cholesterol: 0mg
Sodium: 2195.9mg
Potassium: 370mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: <1g
Protein: 6.5g


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