Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cooked crabmeat |
| ½ pounds | Spinach |
| 1 \N | Scallion stalk |
| 2 slices | Fresh ginger root |
| 1 tablespoon | Cornstarch |
| ½ cup | Stock |
| 1 tablespoon | Oil |
| 1 tablespoon | Sherry |
| 5½ cup | Stock |
| 1 teaspoon | Salt |
| 2. In | a deep pan, heat oil. Add scallion and ginger and stir-fry a few |
1. Flake and pick over crabmeat. Remove tough stems from spinach; chop leaves. Cut scallion stalk in 1-inch sections. Mince ginger root. Blend cornstarch and cold stock.
times. Add crabmeat; stir-fry 1 minute. Add sherry and stir-fry half a minute more.
3. Add remaining stock and bring to a boil. Add spinach and salt; bring to a boil again, then reduce heat to medium.
4. Add cornstarch mixture and cook, stirring, until the soup thickens and is smooth.
VARIATIONS: For the spinach, substitute 1 tomato, peeled and sliced; or 2 bean curd cakes, cubed or sliced.
In step 3, add 1 tablespoon vinegar with the salt.
Omit the spinach. In step 3, add 2 egg whites, beaten until frothy and mixed with 3 tablespoons light cream. Do not bring soup to a boil again, but add cornstarch paste immediately.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .