Stir-fried Crabmeat With Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Lump crabmeat |
| 1/4 | lb | Lean pork |
| 2 | Fresh ginger root | |
| 2 | Eggs | |
| 2 | Scallions | |
| 2 | T | Soy sauce |
| 2 | T | Sherry |
| 2 | T | Water |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 2 | up to | |
| 3 | T | Oil |
INSTRUCTIONS
Pick over and shred crabmeat. Mince or grind pork; mince ginger root. Beat eggs lightly. Shred scallions. Combine soy sauce, sherry, water, salt and sugar. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add crabmeat and ginger; stir-fry a few times. Then gently stir in eggs. Add soy-sherry mixture and cook, stirring, over low heat 3 to 4 minutes. Garnish with shredded 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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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 86
Total Fat: 9.7g
Cholesterol: 74.5mg
Sodium: 1132.4mg
Potassium: 230.1mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 8.9g