| 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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