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