Yield: 4 Servings
|1 pounds||Lump crabmeat|
|2 slices||Fresh ginger root|
|2 tablespoons||Soy sauce|
|2 tablespoons||Oil or lard|
1. Pick over and shred crabmeat. Cut scallion stalks in ½-inch sections.
Mince ginger root.
2. Combine soy sauce, sherry and salt.
3. Heat oil. Add crabmeat and minced ginger root; stir-fry about 1 minute over medium heat. Add scallion sections; stir-fry a few times more.
4. Stir in soy-sherry mixture and heat quickly. Simmer, covered, 2 to 3 minutes.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Serve at once, either plain or with a vinegar dip (see recipe "All-Purpose Seafood Dip"). VARIATIONS: 1. For the lump crabmeat, substitute canned crabmeat or 2 crabs, shelled.
2. For the minced ginger, substitute 1 teaspoon ginger juice and blend into crabmeat.
3. In step 4, instead of simmering, stir-fry the ingredients over low heat until the liquids are nearly absorbed. Omit the cornstarch paste.
4. With Black Bean Sauce--Mash together 1 tablespoon fermented black beans (soaked) and 1 garlic clove, minced. Add to heated oil in step 3, stir-frying a few times. Then add the crabmeat. Omit the ginger root and soy sauce; increase the sherry to ½ cup.
5. With Chinese Cabbage #1--Shred and blanch 1 pound Chinese cabbage stems.
Add with the scallion in step 3.
6. With Chinese Cabbage #2--Cut 1 pound Chinese cabbage stems in 3-inch sections. Cook until tender in stock or water; then drain and keep warm.
After step 5, arrange crabmeat mixture over cooked cabbage stems and serve.
7. With Mushrooms--Drain ½ cup canned button mushrooms and add with scallions in step 3. Pick up steps 4 and 5.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .