Stir-fried lobster and mixed vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Almond meats |
| 1 | (1.5-2 pound) lobster | |
| ½ | cup | Celery |
| ½ | cup | Bamboo shoots |
| 1 | can | (small) button mushrooms |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| ½ | cup | Stock |
| 2 | tablespoons | Sherry |
| ½ | teaspoon | Sugar (up to) |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Cornstarch |
| 2 | teaspoons | Soy sauce |
| 3 | tablespoons | Water |
| 3 | drops | Sesame oil; more or less |
Directions
1. Blanch and toast almonds.
2. With a cleaver, chop lobster lengthwise in half; then clean. Chop, shell and all, in ½-inch cubes.
3. Slice celery diagonally in ¼-inch sections. Slice bamboo shoots ¼-inch thick, then in ¾-inch squares. Drain canned mushrooms. Crush garlic.
4. Mince ginger root; then combine with stock, sherry and sugar.
5. Heat oil. Add salt, then garlic, and stir-fry a few times. Add lobster; stir-fry 1 minute. Add vegetables and stir-fry 2 minutes more.
6. Stir in ginger-stock mixture and heat quickly. Then cook, covered, 3 minutes over medium heat.
7. Meanwhile blend cornstarch, soy sauce and cold water to a paste; then stir in to thicken. Sprinkle with sesame oil; garnish with toasted almonds and serve.
NOTE: This dish is also called Subgum Lobster. VARIATIONS: 1. For the whole lobster, substitute 2 lobster tails. Discard shell and cut meat in ½-inch slices.
2. For the vegetables, substitute any of the following: asparagus, bean sprouts, Chinese cabbage stems, cucumbers, green peppers, fresh or dried mushrooms, or onions. Or any of the following, parboiled: broccoli, carrots, cauliflower, Chinese turnips, green peas or string beans. (All, with the exception of the bean sprouts and green peas, should be diced.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .