Title: Button Mushrooms & Lobster B1
Categories: Chinese Seafood
Yield: 4 Servings
| 2 | | LOBSTER TAILS' MEAT,SLICED INTO 1/2 IN. PIECES |
| 1 | sm | CAN BUTTON MUSHROOMS, DRAINED |
| 1/2 | c | CANNED BAMBOO SHOOTS, SLICED 1/4 IN. THICK & 3/4 IN. 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 |
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. Un- cover &
gradually add cornstarch/water paste. Cook until sauce has thickened.
Serve. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S
Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE