2 lbs. lobster
1 (8 oz.) can button mushrooms
1 tbsp. salad oil
1 clove garlic
1/2 c. diced celery
1/2 c. diced bamboo shoots
1/2 c. diced water chestnuts
1 c. Chinese pea pods
2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1 tsp. soy sauce
1/2 c. chicken broth
3/4 c. cashew nuts

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, salts, soy sauce, and broth; stir into vegetable mixture. Simmer, stirring constantly, until sauce thickens; quickly stir in cashews. Serve immediately. Serves 6.