| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 2 | Crabs | |
| 1/4 | lb | Lean pork |
| 1 | Clove garlic | |
| 2 | Scallions | |
| 1 | Egg | |
| 1 | c | Stock |
| 2 | T | Soy sauce |
| 1 | t | Sugar |
| 1/4 | t | Salt |
| 1/2 | t | Pepper |
| 4 | T | Oil |
| 1/4 | t | Salt |
| 1 | T | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
Clean crabs. With a cleaver, chop each, shell and all, in 6 to 8 pieces. Mince or grind pork. Crush garlic; mince scallions. Beat egg lightly. Heat stock and stir in soy sauce, sugar, salt and pepper. Keep warm. Heat oil. Add remaining salt, then garlic, and stir-fry a few times. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Stir in stock mixture. Then add crab sections and heat quickly. Cook, covered, 8 to 10 minutes over medium heat. Blend corostarch and cold water to a paste; then stir in to thicken. Turn off heat. Gently stir in beaten egg until it sets. Garnish with minced scallions and serve. 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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Nutrition (calculated from recipe ingredients)
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Calories: 241
Calories From Fat: 162
Total Fat: 18.2g
Cholesterol: 69mg
Sodium: 1076.1mg
Potassium: 248.8mg
Carbohydrates: 9.3g
Fiber: <1g
Sugar: 2.9g
Protein: 10.1g