| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Chinese | Chinese, Fish | 4 | Servings |
INGREDIENTS
| 4 | T | Peanut oil |
| 2 | lb | Live, unshelled crab |
| cleaned | ||
| 2 | T | Minced garlic |
| 1 | t | Minced fresh ginger root |
| 4 | T | Coarsely chopped scallions |
| 2 | T | Chinese rice wine |
| =OR=- dry sherry | ||
| 2 | T | Light soy sauce |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 121
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 142.6mg
Potassium: 54.5mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: <1g