| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
|
Crabs |
| 1/4 |
lb |
Lean pork |
| 1 |
|
Clove garlic |
| 2 |
|
Scallions |
| 1 |
|
Egg |
| 1 |
c |
Stock |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 4 |
tb |
Oil |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
INSTRUCTIONS
1. Clean crabs. With a cleaver, chop each, shell and all, in 6 to 8 pieces.
2. Mince or grind pork. Crush garlic; mince scallions. Beat egg lightly.
3. Heat stock and stir in soy sauce, sugar, salt and pepper. Keep warm.
4. Heat oil. Add remaining salt, then garlic, and stir-fry a few times. Add
pork and stir-fry until it loses its pinkness (1 to 2 minutes).
5. Stir in stock mixture. Then add crab sections and heat quickly. Cook,
covered, 8 to 10 minutes over medium heat.
6. Blend corostarch and cold water to a paste; then stir in to thicken.
7. Turn off heat. Gently stir in beaten egg until it sets. Garnish with
minced scallions and serve.
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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