Lobster Oriental Recipe


MethodMain Ingredient


 Lobster2 Pound
 Canned button mushrooms8 Ounce (1 Can)
 Salad oil1 Teaspoon
 Garlic1 Clove (5 gm)
 Diced celery1⁄2 Cup (8 tbs)
 Diced bamboo shoots1⁄2 Cup (8 tbs)
 Diced water chestnuts1⁄2 Cup (8 tbs)
 Chinese pea pods1 Cup (16 tbs)
 Cornstarch2 Teaspoon
 Sugar1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Soy sauce1 Teaspoon
 Chicken broth1⁄2 Cup (8 tbs)
 Cashew nuts3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2132 Calories from Fat 765

% Daily Value*

Total Fat 91 g139.7%

Saturated Fat 14.7 g73.7%

Trans Fat 0.1 g

Cholesterol 861.8 mg

Sodium 4352.1 mg181.3%

Total Carbohydrates 110 g36.8%

Dietary Fiber 12.1 g48.5%

Sugars 22.5 g

Protein 218 g436.5%

Vitamin A 18.3% Vitamin C 19.3%

Calcium 61.2% Iron 65.9%

*Based on a 2000 Calorie diet


Shell lobster and cut into 1-inch pieces.
Drain mushrooms and cut into quarters.
Heat oil in skillet; saute" garlic and remove.
Saute lobster 30 seconds.
Add mushrooms, celery, bamboo shoots, water chestnuts, and pea pods.
Stir fry 30 seconds.
Mix cornstarch with sugar, salt, soy sauce, and broth; stir into vegetable mixture.
Simmer, stirring constantly, until sauce thickens; quickly stir in cashews