INGREDIENTS

INSTRUCTIONS

1. Blanch and toast almonds.
2. With a cleaver, chop lobster lengthwise in half; then clean. Chop, shell
and all, in 1/2-inch cubes.
3. Slice celery diagonally in 1/4-inch sections. Slice bamboo shoots
1/4-inch thick, then in 3/4-inch squares. Drain canned mushrooms. Crush
garlic.
4. Mince ginger root; then combine with stock, sherry and sugar.
5. Heat oil. Add salt, then garlic, and stir-fry a few times. Add lobster;
stir-fry 1 minute. Add vegetables and stir-fry 2 minutes more.
6. Stir in ginger-stock mixture and heat quickly. Then cook, covered, 3
minutes over medium heat.
7. Meanwhile blend cornstarch, soy sauce and cold water to a paste; then
stir in to thicken. Sprinkle with sesame oil; garnish with toasted almonds
and serve.
NOTE: This dish is also called Subgum Lobster. VARIATIONS:
1. For the whole lobster, substitute 2 lobster tails. Discard shell and cut
meat in 1/2-inch slices.
2. For the vegetables, substitute any of the following: asparagus, bean
sprouts, Chinese cabbage stems, cucumbers, green peppers, fresh or dried
mushrooms, or onions. Or any of the following, parboiled: broccoli,
carrots, cauliflower, Chinese turnips, green peas or string beans. (All,
with the exception of the bean sprouts and green peas, should be diced.)
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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