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, .

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