THE CHINESE COOK BOOK
109
LOBSTER CHOP SUEY
炒
CHOW龍
LUNG蝦
HAR片
PIN
- 1 lobster (about 6 pounds)
- 2 cups bamboo shoots
- 2 cups water chestnuts
- 2 cups celery
- A few pieces of Chinese onion
- 1 tablespoonful Fun Wine
- 1 teaspoonful ginger root juice
(a) Boil the lobster in water until it turns red. Take off the shell and cut the meat into fragments not longer than 1½ inches.
(b) Fry the lobster with the Fun Wine, and ginger root juice for 5 minutes over a hot fire.
(c) Cut the bamboo shoots, water chestnuts, celery, and onion into pieces the size of the lobster fragments. Fry these in a hot, oiled pan for 3 minutes. Add water enough to cover and cook for 10 minutes. Then mix with the lobster.
(d) When there is about 1 cup of liquid left, add Chinese gravy, mix well, and serve.
