| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Crabmeat |
| 1/4 | lb | Bean sprouts |
| 1/2 | c | Bamboo shoots |
| 1/4 | lb | Fresh mushrooms |
| 1 | Onion | |
| 2 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 3 | dr | Sesame oil; more or less |
| 3 | tb | Oil |
| 1/4 | ts | Salt |
INSTRUCTIONS
1. Pick over and flake crabmeat. Blanch bean sprouts. Slice bamboo shoots, mushrooms and onion. 2. Combine soy sauce, sugar, salt, pepper and sesame oil. 3. Heat remaining oil. Add remaining salt, then onion; stir-fry until translucent. Add mushrooms; stir-fry to soften. Add crabmeat and stir-fry 1 minute more. 4. Add bean sprouts and bamboo shoots; stir-fry to heat through (about 1 minute). Then combine mixture with tossed noodles, as indicated in main recipe, gently blending in the soy-sugar mixture during the last minute of cooking. 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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