Panda Inn Special


  • 1/4 pound lobster, cubed
  • 1/2 lbs chicken, sliced
  • 1/8 pound barbecued pork, sliced
  • 1/4 cup cooking oil
  • 1/4 cup snow peas
  • 1 1/4 cups water chestnuts, sliced
  • 1/4 cup bamboo shoots
  • 1/4 cup fresh mushrooms
  • 1 Tbsp Shao Hsing cooking wine
  • 2 Tbsp chicken broth
  • 1 tsp salt
  • 1 dash sesame oil

Cornstarch slurry Ingredients:

  • 1 Tbsp cornstarch, mixed with 2 Tbsp water


Heat oil in wok until hot. Add chicken, lobster and barbecued pork. Stir fry until done.

Toss in snow peas, water chestnuts, bamboo shoots and mushrooms. Stir fry until vegetables are cooked yet still crisp. Remove and drain; set aside.

Heat wok and add wine, chicken broth and salt. Bring to a boil. Slowly stir in cornstarch mixture to thicken.

Add drained ingredients from above. Mix gently to coat with thickened sauce. Flavor with sesame oil if desired. Remove and serve on platter.

Makes 4

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