| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1 | c | Cooked crabmeat |
| 1/2 | lb | Spinach |
| 1 | Scallion stalk | |
| 2 | sl | Fresh ginger root |
| 1 | tb | Cornstarch |
| 1/2 | c | Stock |
| 1 | tb | Oil |
| 1 | tb | Sherry |
| 5 1/2 | c | Stock |
| 1 | ts | Salt |
| 2. | In | a deep pan, heat oil. Add scallion and ginger and stir-fry a few |
INSTRUCTIONS
1. Flake and pick over crabmeat. Remove tough stems from spinach; chop leaves. Cut scallion stalk in 1-inch sections. Mince ginger root. Blend cornstarch and cold stock. times. Add crabmeat; stir-fry 1 minute. Add sherry and stir-fry half a minute more. 3. Add remaining stock and bring to a boil. Add spinach and salt; bring to a boil again, then reduce heat to medium. 4. Add cornstarch mixture and cook, stirring, until the soup thickens and is smooth. VARIATIONS: For the spinach, substitute 1 tomato, peeled and sliced; or 2 bean curd cakes, cubed or sliced. In step 3, add 1 tablespoon vinegar with the salt. Omit the spinach. In step 3, add 2 egg whites, beaten until frothy and mixed with 3 tablespoons light cream. Do not bring soup to a boil again, but add cornstarch paste immediately. 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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