Recipe - Button Mushrooms And Lobster

2 Lobster tails' meat; cut or sliced up
into 1/2" pieces
1 cn (small) button mushrooms;
drained
One half cup Canned bamboo shoots; cut or sliced up
1/4" thick & 3/4" long
One half cup Celery; thinly cut or sliced up
2 tablespoon Vegetable oil
One half teaspoon Salt
1/3 teaspoon Sugar
1 teaspoon Soy sauce
One half 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. Uncover &
gradually add cornstarch/water paste. Cook until sauce has thickened.
Serve.

KAN'S

GRAND ST., SAN FRANCISCO

WINE: WAN FU WHITE WINE

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.