| 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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