INGREDIENTS

INSTRUCTIONS

Pick over and shred crabmeat. Cut scallion stalks in 1/2-inch
sections. Mince ginger  root. Combine soy sauce, sherry and salt.  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. Stir in
soy-sherry mixture and heat quickly. Simmer, covered, 2  to 3 minutes.
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: For  the lump crabmeat,
substitute canned crabmeat or 2 crabs, shelled.  For the minced ginger,
substitute 1 teaspoon ginger juice and blend  into crabmeat. In step 4,
instead of simmering, stir-fry the  ingredients over low heat until the
liquids are nearly absorbed. Omit  the cornstarch paste. 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. With Chinese Cabbage #1--Shred and
blanch 1 pound Chinese  cabbage stems. Add with the scallion in step 3.
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. 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.

A Message from our Provider:

“This side of eternity we see only a fraction of the picture”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 177
Calories From Fat: 90
Total Fat: 10g
Cholesterol: 3.6mg
Sodium: 803.2mg
Potassium: 42.8mg
Carbohydrates: 17.4g
Fiber: <1g
Sugar: <1g
Protein: 2.5g