| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 6 | Servings |
INGREDIENTS
| 1/2 | up to | |
| 1 | lb | Noodles |
| 1 | lb | Crabmeat |
| 4 | Fresh ginger root | |
| 2 | Scallion stalks | |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 2 | up to | |
| 3 | T | Oil or lard |
| 1/2 | t | Salt |
| 1 | up to | |
| 2 | T | Sherry |
| Vinegar |
INSTRUCTIONS
Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. Pick over and flake crabmeat. Slice ginger root. Cut scallion stalks in 1/2-inch sections. Blend cornstarch and cold any of the garnis Heat oil. Add scallions and ginger root; stir-fry a few times. Add crabmeat, salt and sherry and stir-fry to heat through (about 2 minutes). Stir in cornstarch paste to thicken; then pour crabmeat mixture over noodles. Serve, either sprinkled with vinegar to taste, or with a dip dish of vinegar on the side. 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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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 78
Total Fat: 8.7g
Cholesterol: 25.5mg
Sodium: 1470.7mg
Potassium: 232.2mg
Carbohydrates: 21.2g
Fiber: 1.1g
Sugar: <1g
Protein: 7.4g