| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Crabmeat |
| 1 |
sl |
Fresh ginger root |
| 1 |
|
Scallion stalk |
| 2 |
tb |
Oil |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Sherry |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Stock |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
| 1/2 |
ts |
Salt |
| 5 |
|
Or |
| 6 |
|
Egg whites |
| 1/4 |
c |
Oil |
| 1/2 |
c |
Stock |
|
|
Salt and pepper |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Pick over and flake crabmeat. Mince ginger root and scallion.
2. Heat oil. Add ginger root and scallion; stir-fry a few times. Add
crabmeat and stir-fry to heat through. Stir in salt and sherry. Then remove
mixture from pan and let cool.
3. In a bowl, combine milk and stock. In a cup, blend cornstarch and cold
water to a paste; then blend into milk-stock mixture along with remaining
salt.
4. Beat egg whites until frothy and stiff, but not dry. Fold in milk-stock
mixture. Then fold in stir-fried crabmeat.
5. Heat remaining oil to smoking. Add crabmeat-egg mixture and cook over
medium-high heat, stirring constantly, while gradually adding remainmg
stock.
6. When mixture thickens, season with salt and pepper to taste. Sprinkle
with sesame oil and serve at once.
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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