Parboiled noodles w/stir-fried crabmeat
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | -(up to) | |
| 1 | pounds | Noodles |
| 1 | pounds | Crabmeat |
| 4 | slices | Fresh ginger root |
| 2 | Scallion stalks | |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water (up to) |
| 3 | tablespoons | Oil or lard |
| ½ | teaspoon | Salt (up to) |
| 2 | tablespoons | Sherry |
| Vinegar | ||
Directions
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Pick over and flake crabmeat. Slice ginger root. Cut scallion stalks in ½-inch sections. Blend cornstarch and cold any of the garnis 3. Heat oil. Add scallions and ginger root; stir-fry a few times. Add crabmeat, salt and sherry and stir-fry to heat through (about 2 minutes).
4. Stir in cornstarch paste to thicken; then pour crabmeat mixture over noodles. Serve, either sprinkled with vinegar to taste, or with a dip dish of vinegar on the side.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .