| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lump crabmeat |
| 1/4 |
lb |
Lean pork |
| 2 |
sl |
Fresh ginger root |
| 2 |
|
Eggs |
| 2 |
|
Scallions |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 2 |
tb |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar (up to) |
| 3 |
tb |
Oil |
INSTRUCTIONS
1. Pick over and shred crabmeat. Mince or grind pork; mince ginger root.
Beat eggs lightly. Shred scallions.
2. Combine soy sauce, sherry, water, salt and sugar.
3. 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.
4. 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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