Simmered crab with pork
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Crabs | |
| ¼ | pounds | Lean pork |
| 1 | Clove garlic | |
| 2 | Scallions | |
| 1 | Egg | |
| 1 | cup | Stock |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 4 | tablespoons | Oil |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Water |
Directions
1. Clean crabs. With a cleaver, chop each, shell and all, in 6 to 8 pieces.
2. Mince or grind pork. Crush garlic; mince scallions. Beat egg lightly.
3. Heat stock and stir in soy sauce, sugar, salt and pepper. Keep warm.
4. Heat oil. Add remaining salt, then garlic, and stir-fry a few times. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes).
5. Stir in stock mixture. Then add crab sections and heat quickly. Cook, covered, 8 to 10 minutes over medium heat.
6. Blend corostarch and cold water to a paste; then stir in to thicken.
7. Turn off heat. Gently stir in beaten egg until it sets. Garnish with minced scallions and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .