| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Vegetables | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 2 | Lobster tails' meat; sliced into 1/2" pieces | |
| 1 | cn | (small) button mushrooms; drained |
| 1/2 | c | Canned bamboo shoots; sliced 1/4" thick & 3/4" long |
| 1/2 | c | Celery; thinly sliced |
| 2 | tb | Vegetable oil |
| 1/2 | ts | Salt |
| 1/3 | ts | Sugar |
| 1 | ts | Soy sauce |
| 1/2 | ts | MSG (optional) |
| 1 | c | Chicken stock |
| 1 | tb | Each cornstarch & water; made into paste |
INSTRUCTIONS
Add oil & salt to preheated skillet or wok. Bring oil to sizzling point over high heat. Add lobster meat. Toss & turn rapidly for 2 min. Add vegetables,sugar,soy sauce,chicken stock & MSG. Turn ingredients lightly until thoroughly mixed. Cover & cook over high for 7 min. Uncover & gradually add cornstarch/water paste. Cook until sauce has thickened. Serve. KAN'S GRAND ST., SAN FRANCISCO WINE: WAN FU WHITE WINE From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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