| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Chinese | Fish, Chinese | 4 | Servings |
INGREDIENTS
| 4 | tb | Peanut oil |
| 2 | lb | Live, unshelled, crab (cleaned) |
| 2 | tb | Minced garlic |
| 1 | ts | Minced fresh ginger root |
| 4 | tb | Coarsely chopped scallions |
| 2 | tb | Chinese rice wine =OR=- dry sherry |
| 2 | tb | Light soy sauce |
| 1/2 | ts | Dark soy sauce |
| 1 | pn | Salt |
| 1/4 | c | Chicken broth |
INSTRUCTIONS
HEAT A WOK OVER A HIGH FLAME. Add the oil, and when it is hot, stir-fry the crab quickly until they turn red. Add the remaining ingredients. Continue stirring until the crab are cooked (about 3 minutes). KEN HOM PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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