Button Mushrooms & Lobster B1
chinese, fish, main dish
2 lobster tails' meat, sliced into 1/; 2 in. pieces
1 small can button mushrooms, drained
1/2 cup canned bamboo shoots, sliced 1/4 in; . thick & 3/4 in. long
1/2 cup celery, thinly sliced
2 tablespoon vegetable oil
1/2 teaspoon salt
1/3 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon msg (optional)
1 cup chicken stock
1 tablespoon 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 minutes. Add vegetables, sugar, soy sauce, chicken stock & MSG. Turn ingredients lightly until thoroughly mixed. Cover & cook over high for 7 minutes. Uncover & 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
Yield: 4 servings