Recipe - Deep-Fried Lobster And Vegetables

Deepfried lobster cubes
1 cup Canned button mushrooms
1 cup Snow peas
One half cup Bamboo shoots
One half cup Onion
One fourth cup Water chestnuts
1 cup Chinese cabbage stems
One half cup Celery
1 Clove garlic
1 Or
2 sl Fresh ginger root
1 tablespoon Oyster sauce
2 tablespoon Sherry
2 tablespoon Oil
3 dr Sesame oil; more or less
One half teaspoon Salt
One half cup Stock
1 tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Soy sauce
One fourth cup Water

1. Deepfry lobster as in recipe "Basic DeepFried Lobster" (marinating it
as in the first variation). Drain and set aside.

2. Slice canned button mushrooms, snow peas, bamboo shoots, onion and water
chestnuts. Slice Chinese cabbage stems and celery, both diagonally. Crush
garlic.

3. Mince ginger root; then combine with oyster sauce and sherry.

4. Heat oil and sesame oil. Add salt, then garlic; stirfry a few times.
Add vegetables and stirfry 2 or 3 minutes.

5. Add gingeroyster sauce mixture; stirfry 1 minute more.

6. Add stock and heat quickly. Then cook, covered, 3 minutes over medium
heat.

7. Meanwhile blend cornstarch, sugar, soy sauce and cold water to a paste.
Then stir in to thicken. Add lobster cubes only to reheat. Serve at once.
VARIATION: In step 4, add after the salt and garlic, Three fourths cup chicken or
lean pork, shredded; stirfry until pork or chicken loses its pinkness.
Then, in place of the vegetables listed above, stir in the following, all
shredded: Three fourths cup each bamboo shoots, Chinese cabbage and celery; One half cup
fresh mushrooms and One fourth cup water chestnuts.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.