Recipe - Stir-Fried Lobster And Mixed Vegetables

One fourth cup Almond meats
1 (1.52 pound) lobster
One half cup Celery
One half cup Bamboo shoots
1 cn (small) button mushrooms
1 Clove garlic
2 sl Fresh ginger root
One half cup Stock
2 tablespoon Sherry
One half teaspoon Sugar
2 (up to)
3 tablespoon Oil
One half teaspoon Salt
1 tablespoon Cornstarch
2 teaspoon Soy sauce
3 tablespoon Water
3 dr Sesame oil; more or less

1. Blanch and toast almonds.

2. With a cleaver, chop lobster lengthwise in half; then clean. Chop, shell
and all, in 1/2inch cubes.

3. Slice celery diagonally in 1/4inch sections. Slice bamboo shoots
1/4inch thick, then in 3/4inch 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 stirfry a few times. Add lobster;
stirfry 1 minute. Add vegetables and stirfry 2 minutes more.

6. Stir in gingerstock 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 1/2inch 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 minced .)

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