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-> [Asian, Chinese, Ethnic, Seafood] -> [Button mushrooms and lobster Recipe] |
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Button mushrooms and lobster
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| | LOBSTER TAILS' MEAT, SLICED | | | -INTO ?IN. PIECES | | 1
| small | CAN BUTTON MUSHROOMS | | | -DRAINED | | 1/2
| cup | CANNED BAMBOO SHOOTS | | | -SLICED ?IN. THICK & ?/td> | | | -IN. LONG | | 1/2
| cup | CELERY, THINLY SLICED | | 2
| tbsp | VEGETABLE OIL | | 1/2
| tsp | SALT | | 1/3
| tsp | SUGAR | | 1
| tsp | SOY SAUCE | | 1/2
| tsp | MSG(OPTIONAL) | | 1
| cup | CHICKEN STOCK | | 1
| tbsp | EACH, CORNSTARCH & WATER | | | -MADE INTO PASTE |
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Procedures:
| 1 | Add oil & salt to preheated skillet or wok. | | 2 | Bring oil to sizzling point over high heat. | | 3 | Add lobster meat. | | 4 | Toss & turn rapidly for 2 min. add vegetables,sugar,soy sauce,chicken stock & msg. | | 5 | Turn ingredients lightly until thoroughly mixed. | | 6 | Cover & cook over high for 7 min. un- cover & gradually add cornstarch/water paste. | | 7 | Cook until sauce has thickened. | | 8 | Serve. | | 9 | Temperature(s): hot effort: average time: 00:15 |
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