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