| 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)
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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