Button mushrooms & lobster b1

Yield: 4 servings

Measure Ingredient
2 \N LOBSTER TAILS' MEAT,SLICED INTO 1/2 IN. PIECES
1 small CAN BUTTON MUSHROOMS, DRAINED
½ cup CANNED BAMBOO SHOOTS, SLICED 1/4 IN. THICK & 3/4 IN. LONG
½ cup CELERY,THINLY SLICED
2 tablespoons VEGETABLE OIL
½ teaspoon SALT
⅓ teaspoon SUGAR
1 teaspoon SOY SAUCE
½ 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 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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