Rock Lobster Oriental Add garlic, scallions, green pepper and celery, saute for 5 minutes or just until the vegetables are tender crisp. Add bean sprouts and almonds, heat for 5 minutes more. Put the chicken broth in a saucepan and bring to a boil. Dissolve the cornstarch in soy sauce, add to chicken broth and cook, stirring constantly until thick and glossy. Spoon hot vegetables into empty tock lobster shells. with a sharp knife, slice chilled rock lobster into very thin medallions and arrange overlapping sliced on top of vegetables, spoon hot sauce carefully over all. Serves 6 |
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