Lobster Sauteed With Vegetables
|Cooked lobster||1 Pound, diced|
|Peas||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Fresh mushrooms||8 , diced|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped chinese cabbage||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced bamboo shoots||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Roasted almonds||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Teaspoon, mixed with 2 tablespoons sherry|
|Ginger slice||1 , shredded|
|Mushroom liquid||1 Tablespoon|
|Cornstarch||1 Tablespoon, mixed with 1/2 cup water|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
Soak the dried mushrooms in 1/2 cup water for 30 minutes; stem and dice them.
Peel the water chestnuts and dice them.
Boil the peas and keep them hot for garnishing.
Heat pan with the oil, salt and garlic.
When it is very hot, add the dried and fresh mushrooms, celery, cabbage, onion, bamboo shoots and water chestnuts and saute them for about 1 minute, stirring constantly.
Add the lobster and cook for another minute, and then add the seasoning.
When it comes to a boil, add the chicken stock.
Cover the pan and when it comes to a boil again, simmer for 1 minute and then add the thickening, stirring constantly.
When it is very hot and thick, serve in a shallow bowl and garnish with almonds and peas.