| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs, Meats | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 4 | Dried black mushrooms | |
| 1 | c | Bamboo shoots |
| 1 | c | Celery |
| 1/4 | c | Water chestnuts |
| 1/4 | c | Snow peas |
| 1 | Clove garlic | |
| 2 | sl | Fresh ginger root |
| 1 | ts | Soy sauce |
| 1 | ts | Sherry |
| 3 | dr | Sesame oil; more or less |
| 3 | Eggs | |
| 1/2 | c | Flour |
| 1 | lb | Lump crabmeat |
| 1/4 | ts | Garlic salt |
| 1 | ds | Pepper |
| Oil for deep-frying | ||
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
| 1 | tb | Cornstarch |
| 1 | ts | Sugar |
| 1/4 | c | Water |
| 1 | ts | Soy sauce |
| Chinese parsley |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Shred bamboo shoots, celery, water chestnuts, snow peas and soaked mushrooms. Crush garlic. 3. Mince ginger root; then combine with soy sauce, sherry and sesame oil. 4. Beat eggs. Blend in flour and beat vigorously to a smooth batter. Pick over and mince crabmeat; then add to batter along with garlic salt and pepper. Blend in well. 5. Heat oil. Drop in crabmeat mixture, 1 tablespoon at a time, and deep-fry until golden. Drain on paper toweling. Keep warm. 6. Heat remaining oil. Add salt, then crushed garlic; stir-fry to brown lightly. Add shredded vegetables and stir-fry 2 to 3 minutes. 7. Add ginger-soy mixture; stir-fry 1 minute more. Then add stock and heat quickly. Cook, covered, 2 to 3 minutes over medium heat. 8. Meanwhile blend comstarch, sugar, water and remaining soy sauce to a paste. Then stir in to thicken. Pour vegetable mixture over crabmeat. Garnish with sprigs of Chinese parsley and serve. VARIATION: For the parsley garnish, substitute 1/4 cup mixed nuts, crushed. 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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