2 pounds lobster 1 (8 ounce) can button mushrooms 1 tablespoon salad oil 1 clove garlic 1/2 cup diced celery 1/2 cup diced bamboo shoots 1/2 cup diced water chestnuts 1 cup Chinese pea pods 2 teaspoon cornstarch 1/2 teaspoon sugar 1/2 teaspoon salt 1 teaspoon soy sauce 1/2 cup chicken broth 3/4 cup cashew nuts
Shell lobster and cut into 1 inch pieces. Drain mushrooms and cut into quarters. Heat oil in skillet, stir fry garlic and remove. Stir fry lobster 30 seconds. Add mushrooms, celery, bamboo shoots, water chestnuts and pea pods. Stir fry 30 seconds. Mix cornstarch with sugar, salts, soy sauce, and broth; stir into vegetable mixture. Simmer, stirring constantly, until sauce thickens; quickly stir in cashews. Serve immediately.
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