| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Eggs |
Asian |
Taste, Seafood, Asian |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Ground pork |
| 7 |
|
Garlic cloves, smashed |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 2 |
|
Chinese mushrooms, soaked, drained and sliced |
| 6 |
|
Hard-shell crabs, such as blue crabs |
| 2 |
tb |
Oil |
| 5 |
sl |
Ginger |
| 2 |
|
Scallions, chopped |
| 2 |
tb |
Fermented black beans, soaked |
| 2 |
tb |
Dry sherry, about |
| 1 |
ts |
Thin soy sauce |
| 1/2 |
c |
Pork stock |
| 1 |
tb |
Cornstarch |
| 2 |
|
Eggs, beaten |
| 1 |
tb |
Chinese toasted sesame oil, about |
INSTRUCTIONS
Recipe By : Taste Show # TS4740
To pork add 1 minced garlic clove, a few tablespoons of water, a few
splashes of soy sauce, 1/2 teaspoon sugar, and Chinese mushrooms.
Clean crabs, drain and plunge into a large pot of boiling water for 30
seconds. Remove, drain and scrub. Snap off claws, crack them and reserve.
Twist off apron, separate shell from body and remove gills, small legs and
stomach sac. Quarter bodies, leaving roe and tomalley intact.
Heat oil in a wok. Add ginger and garlic, half of scallion and drained
black beans. Push aside and add pork mixture. Stir-fry, breaking up pork
and mixing well with other ingredients. Push aside, add crabs and a few
splashes of sherry. Mix together remaining 1/2 teaspoon sugar, thin soy
sauce, stock and cornstarch. Add to wok and stir-fry until sauce thickens.
Remove from heat. Add eggs and sesame oil. Transfer to a serving platter.
Garnish with remaining scallion and serve immediately.
Yield: 4 servings as part of a Chinese-style Dinner
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Taste Show #TS4742 Posted to MC-Recipe Digest V1 #614 by Peggy Morgan
<75402.3465@compuserve.com> on 97
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