| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 2 |
|
Cloves (small) garlic; chopped |
| 1/4 |
lb |
Frozen Alaska King crab; thawed and drained |
| 2 |
ts |
White wine |
| 8 |
oz |
Canned straw mushrooms |
| 8 |
oz |
Canned baby corn; drained |
| 2 |
oz |
Fresh snow pea pods |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground white pepper |
| 1 |
c |
Water |
| 1 |
ts |
Cornstarch; mixed with |
| 2 |
ts |
Cold water |
| 2 |
ts |
Sesame seed oil |
INSTRUCTIONS
Bring the oil to high heat in a wok. Add the garlic, crab, wine, mushrooms,
corn,and pea pods. Stir-fry 2 minutes. Add the salt, white pepper and
water, then add the cornstarch mixture and stir-fry until thickened. Remove
from heat. Add the sesame seed oil and stir to combine. Note: This dish
should be cooked at the last minute to ensure maximum freshness. It must be
served hot.
PEKING GARDEN EAST
MILWAUKEE, MEQUON
WINE: TAI-SHAN
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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