Instructions: 1. Deep-fry lobster as in recipe "Basic Deep-Fried Lobster" (marinating it as in the first variation). Drain and set aside.

2. Slice canned button mushrooms, snow peas, bamboo shoots, onion and water chestnuts. Slice Chinese cabbage stems and celery, both diagonally. Crush garlic.

3. Mince ginger root; then combine with oyster sauce and sherry.

4. Heat oil and sesame oil. Add salt, then garlic; stir-fry a few times.

Add vegetables and stir-fry 2 or 3 minutes.

5. Add ginger-oyster sauce mixture; stir-fry 1 minute more.

6. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat.

7. Meanwhile blend cornstarch, sugar, soy sauce and cold water to a paste.

Then stir in to thicken. Add lobster cubes only to reheat. Serve at once.

VARIATION: In step 4, add after the salt and garlic, 3/4 cup chicken or lean pork, shredded; stir-fry until pork or chicken loses its pinkness.

Then, in place of the vegetables listed above, stir in the following, all shredded: 3/4 cup each bamboo shoots, Chinese cabbage and celery; 1/2 cup fresh mushrooms and 1/4 cup water chestnuts.

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