|Canned button mushrooms||8 Ounce (1 Can)|
|Salad oil||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced bamboo shoots||1⁄2 Cup (8 tbs)|
|Diced water chestnuts||1⁄2 Cup (8 tbs)|
|Chinese pea pods||1 Cup (16 tbs)|
|Soy sauce||1 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Cashew nuts||3⁄4 Cup (12 tbs)|
Shell lobster and cut into 1-inch pieces.
Drain mushrooms and cut into quarters.
Heat oil in skillet; saute" garlic and remove.
Saute lobster 30 seconds.
Add mushrooms, celery, bamboo shoots, water chestnuts, and pea pods.
Stir fry 30 seconds.
Mix cornstarch with sugar, salt, soy sauce, and broth; stir into vegetable mixture.
Simmer, stirring constantly, until sauce thickens; quickly stir in cashews