Crabmeat soup #2

Yield: 4 Servings

Measure Ingredient
1 cup Cooked crabmeat
½ pounds Spinach
1 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, .

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