2 Lobster tails' meat, sliced into 1/2 in. pieces
1 sm Can button mushrooms, drained
1/2 c Canned bamboo shoots, sliced 1/4 in. thick & 3/4 in. long
1/2 c Celery, thinly sliced
2 tb Vegetable oil
1/2 ts Salt
1/3 ts Sugar
1 ts Soy sauce
1/2 ts MSG (optional)
1 c Chicken stock
1 tb Each, cornstarch & water made into paste

Add oil & salt to preheated skillet or wok. Bring oil to sizzling point over high heat. Add lobster meat. Toss & turn rapidly for 2 minutes. Add vegetables, sugar, soy sauce, chicken stock & MSG. Turn ingredients lightly until thoroughly mixed. Cover & cook over high for 7 minutes. Uncover & gradually add cornstarch/water paste. Cook until sauce has thickened. Serve.