Chinese Cook Book

THE CHINESE COQK BOOK 109

LobsterChopSuey

CHOA^LUNG HARPIN

1 lobster (about 6 pounds)

2 cupsbambooshoots

Scupswaterchestnuts

2 cups celery

AfewpiecesofChinese onion

1 tablespoonfulFunWine

1 teaspoonfulgingerrootjuice

(a) Boil thelobsterinwateruntilitturns
red. Takeofftheshellandcutthemeatinto
fragmentsnot longer than 1^inches.
(&)FrythelobsterwiththeFunWine,and
gingerrootjuicefor 5 minutesoverahotfire.
(c) Cutthebambooshoots,waterchestnuts,
celery, andonion into pieces the size ofthe
lobsterfragments. Frythese ina hot, oiled
pan for 3 minutes. Add water enough to
coverandcookfor 10 minutes. Thenmixwith
thelobster.
(d) When there is about 1 cup of liquid
left,addChinesegravy,mixwell,andserve.