| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Frugal01 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Dungeness crab; fresh, not frozen |
|
|
=== THE SAUCE === |
| 1 |
tb |
Peanut oil |
| 1 |
|
Garlic clove; chopped fine |
| 1/2 |
ts |
Fresh ginger root; grated |
| 2 |
tb |
Mein See; see * Note |
| 3 |
|
Green onions; slivered |
| 2 |
tb |
Soy sauce; light |
| 2 |
tb |
Chinese rice wine |
| 1 |
pn |
Sugar |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Cold water |
INSTRUCTIONS
* Note: Soybean condiment, available in Asian or Chinese markets.
If the crab is alive plunge it into boiling water and simmer for 15
minutes. If the crab has been pre-cooked you may omit this step.
Remove the shell and clean out the crab by removing the long spongy
grey gills. Leave the rest of the roe and liquid in the crab. Break
the legs off the crab, leaving them whole, then break the body into
four pieces. Heat a wok and add the peanut oil, garlic and ginger.
Chow (stir- fry) for just a moment or two, then add the remaining
ingredients for the sauce. Add the crab pieces and chow until all is
hot. Thicken the sauce with a mixture of cornstarch and cold water
and serve.
Comments: I found this recipe in San Francisco. The Chinese food in
San Francisco rivals any Chinese food anywhere except Hong Kong. And
that includes mainland China, as far as I can tell. This is a simple
dish to prepare and therefore "frugal." I simply will not discuss the
cost of Dungeness crab. Whatever it is when you go to get one, it
will be worth it.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-17-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-17-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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