The South African Cook Book by Diane Kersey - HTML preview

Lobster with Black Mushrooms

2 lobster tails' meat, sliced into 2 cm (¾”) pieces

3 ½ oz. black mushrooms

½ oz. canned bamboo shoots, sliced ¼ in. thick and ¾ in. long

½ oz. celery, thinly sliced

2 tablespoons vegetable oil

½ teaspoon salt

1/3 teaspoon sugar

1 teaspoon Soy sauce

1 cup chicken stock

1 tablespoon each cornstarch and water, mixed into a paste

Method: Add oil and salt to a preheated skillet or wok. Heat oil until it sizzles. 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 on high heat for 7 minutes.

Uncover and gradually add cornstarch/water paste. Cook until sauce has thickened. Serve. Serves 4