Recipe - Stir-Fried Lobster And Mushrooms

1 pound Lobster meat
1 tablespoon Cornstarch
One fourth cup Water
One fourth pound Fresh mushrooms
2 Scallion stalks
1 Clove garlic
2 tablespoon Soy sauce
1 tablespoon Sherry
2 tablespoon Oil
3 (up to)
4 tablespoon Oil
One half teaspoon Salt

1. Cut lobster meat in 1inch cubes. Blend cornstarch and cold water to a
paste; add to lobster cubes and toss gently to coat.

2. Slice mushrooms. Cut scallion stalks in 1inch sections.

3. Mince garlic; then combine with soy sauce and sherry.

4. Heat oil. Add scallions; stirfry a few times. Add mushrooms and
stirfry until nearly done (2 to 3 minutes). Remove vegetables from pan.

5. Heat remaining oil. Add salt and lobster cubes. Stirfry until cubes
begin to curl at the edges (about 3 to 4 minutes).

6. Quickly stir in garlicsoy mixture. Then return mushrooms and scallions.
Stirfry to reheat and blend flavors (about 2 minutes more). Serve at once.
VARIATIONS:

1. For the mushrooms, substitute any of the following: 1 cup bamboo shoots,
carrots, celery, green pepper or snow peas, cut in strips.

2. In step 1, coat the lobster cubes with a batter made of 1 egg, beaten;
One fourth cup flour; and 1One half tablespoons water.

3. In step 3, add to the garlicsoy mixture 3 slices fresh ginger root,
minced.

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