Yield: 4 servings
2 Lobster Tails, sliced in 1/2-inch pieces
1 small can Button Mushrooms, drained
1/2 cup canned Bamboo Shoots, sliced 1/4 inch thick
1/2 cup Celery, thinly sliced
2 Tbsp Vegetable Oil
1/2 tsp Salt
1/3 tsp Sugar
1 tsp Soy Sauce
1 cup Chicken Stock
1 Tbsp Cornstarch and Water, made into paste
Add oil and salt to preheated skillet or wok. Bring oil to sizzling point over high heat. Add lobster meat. Toss and turn rapidly for 2 minutes. Add vegetables, sugar, soy sauce, and chicken stock. Turn ingredients lightly until thoroughly mixed.
Cover and cook over high for 7 minutes. Uncover and gradually add cornstarch/water paste. Cook until sauce has thickened. Serve immediately.
Smoked Salmon & Lox
Cod, Halibut & White Fish