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Title: Button Mushrooms & Lobster B1
Categories: Chinese Seafood
Yield: 4 Servings

2 LOBSTER TAILS' MEAT,SLICED INTO 1/2 IN. PIECES
1smCAN BUTTON MUSHROOMS, DRAINED
1/2cCANNED BAMBOO SHOOTS, SLICED 1/4 IN. THICK & 3/4 IN. LONG
1/2cCELERY,THINLY SLICED
2tbVEGETABLE OIL
1/2tsSALT
1/3tsSUGAR
1tsSOY SAUCE
1/2tsMSG(OPTIONAL)
1cCHICKEN STOCK
1tbEACH,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

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