| 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 |
sl |
Fresh ginger root |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
c |
Celery |
| 2 |
c |
Stock |
| 2 |
|
Scallions |
INSTRUCTIONS
1. Separately soak dried mushrooms and vermicelli (peastarch noodles).
2. Shred lobster meat. Mince ginger root; then combine with soy sauce,
sherry, salt, pepper and garlic powder. Add to lobster and toss gently.
3. Shred celery and soaked mushrooms. Cut vermicelli in 5- to 6-inch
lengths.
4. Bring stock to a boil. Add soaked vermicelli; simmer, covered, 4
minutes. Add celery and mushrooms and simmer, covered, another 3 minutes.
5. 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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