INGREDIENTS

INSTRUCTIONS

1. Cut lobster meat in 1-inch cubes. Blend cornstarch and cold water to a
paste; add to lobster cubes and toss gently to coat.
2. Slice mushrooms. Cut scallion stalks in 1-inch sections.
3. Mince garlic; then combine with soy sauce and sherry.
4. 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.
5. Heat remaining oil. Add salt and lobster cubes. Stir-fry until cubes
begin to curl at the edges (about 3 to 4 minutes).
6. 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:
1. For the mushrooms, substitute any of the following: 1 cup bamboo shoots,
carrots, celery, green pepper or snow peas, cut in strips.
2. 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.
3. 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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