Button Mushrooms & Lobster Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: LOBSTER TAILS MEAT, SLICED INTO 1/2 IN. PIECES
1 small: CAN BUTTON MUSHROOMS, DRAINED
1/2 cup: CANNED BAMBOO SHOOTS, SLICED 1/4 IN. THICK & 3/4 IN. LONG
1/2 cup: CELERY, THINLY SLICED
2 tbsp: VEGETABLE OIL,
1/2 tsp: SALT,
1/3 tsp: SUGAR,
1 tsp: SOY SAUCE,
1/2 tsp: MSG, OPTIONAL
1 cup: CHICKEN STOCK,
1 tbsp: 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: KANS Comments: GRAND ST., SAN FRANCISCO
Comments: WINE: WAN FU WHITE WINE Submitted By On
Source from luhu.jp
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: KANS Comments: GRAND ST., SAN FRANCISCO
Comments: WINE: WAN FU WHITE WINE Submitted By On
Source from luhu.jp