INGREDIENTS

INSTRUCTIONS

1. Pick over and shred crabmeat. Cut scallion stalks in 1/2-inch sections.
Mince ginger  root.
2. Combine soy sauce, sherry and salt.
3. Heat oil. Add crabmeat and minced ginger root; stir-fry about 1 minute
over medium heat. Add scallion sections; stir-fry a few times more.
4. Stir in soy-sherry mixture and heat quickly. Simmer, covered, 2 to 3
minutes.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Serve at once, either plain or with a vinegar dip (see recipe
"All-Purpose Seafood Dip"). VARIATIONS:
1. For the lump crabmeat, substitute canned crabmeat or 2 crabs, shelled.
2. For the minced ginger, substitute 1 teaspoon ginger juice and blend into
crabmeat.
3. In step 4, instead of simmering, stir-fry the ingredients over low heat
until the liquids are nearly absorbed. Omit the cornstarch paste.
4. With Black Bean Sauce--Mash together 1 tablespoon fermented black beans
(soaked) and 1 garlic clove, minced. Add to heated oil in step 3,
stir-frying a few times. Then add the crabmeat. Omit the ginger root and
soy sauce; increase the sherry to 1/2 cup.
5. With Chinese Cabbage #1--Shred and blanch 1 pound Chinese cabbage stems.
Add with the scallion in step 3.
6. With Chinese Cabbage #2--Cut 1 pound Chinese cabbage stems in 3-inch
sections. Cook until tender in stock or water; then drain and keep warm.
After step 5, arrange crabmeat mixture over cooked cabbage stems and serve.
7. With Mushrooms--Drain 1/2 cup canned button mushrooms and add with
scallions in step 3. Pick up steps 4 and 5.
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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