Stir-Fried Lobster and Mixed Vegetables

Categories: Seafood

Serves: 4 Servings

Ingredients:

1/4 c Almond meats
1 (1.5-2 pound) lobster
1/2 c Celery
1/2 c Bamboo shoots
1 cn (small) button mushrooms
1 Clove garlic
2 sl Fresh ginger root
1/2 c Stock
2 tb Sherry
1/2 ts Sugar
2 -(up to)
3 tb Oil
1/2 ts Salt
1 tb Cornstarch
2 ts Soy sauce
3 tb Water
3 dr Sesame oil; more or less

Instructions:
1. Blanch and toast almonds.

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

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

6. Stir in ginger-stock 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 1/2-inch 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 diced.)

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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