Yield: 4 servings
Measure | Ingredient |
---|---|
4 tablespoons | Peanut oil |
2 pounds | Live, unshelled, crab (cleaned) |
2 tablespoons | Minced garlic |
1 teaspoon | Minced fresh ginger root |
4 tablespoons | Coarsely chopped scallions |
2 tablespoons | Chinese rice wine or: dry sherry |
2 tablespoons | Light soy sauce |
½ teaspoon | Dark soy sauce |
1 pinch | Salt |
¼ cup | Chicken broth |
HEAT A WOK OVER A HIGH FLAME. Add the oil, and when it is hot, stir-fry the crab quickly until they turn red. Add the remaining ingredients. Continue stirring until the crab are cooked (about 3 minutes).
KEN HOM PRODIGY GUEST CHEFS COOKBOOK