| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soup |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
-(up to) |
| 1 |
lb |
Noodles |
| 1 |
lb |
Crabmeat |
| 4 |
sl |
Fresh ginger root |
| 2 |
|
Scallion stalks |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water (up to) |
| 3 |
tb |
Oil or lard |
| 1/2 |
ts |
Salt (up to) |
| 2 |
tb |
Sherry |
|
|
Vinegar |
INSTRUCTIONS
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Pick over and flake crabmeat. Slice ginger root. Cut scallion stalks in
1/2-inch sections. Blend cornstarch and cold any of the garnis
3. Heat oil. Add scallions and ginger root; stir-fry a few times. Add
crabmeat, salt and sherry and stir-fry to heat through (about 2 minutes).
4. Stir in cornstarch paste to thicken; then pour crabmeat mixture over
noodles. Serve, either sprinkled with vinegar to taste, or with a dip dish
of vinegar on the side.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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