Button mushrooms & lobster b1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
Directions
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