Stir-fried crabmeat with pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lump crabmeat |
| ¼ | pounds | Lean pork |
| 2 | slices | Fresh ginger root |
| 2 | Eggs | |
| 2 | Scallions | |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Sherry |
| 2 | tablespoons | Water |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar (up to) |
| 3 | tablespoons | Oil |
Directions
1. Pick over and shred crabmeat. Mince or grind pork; mince ginger root.
Beat eggs lightly. Shred scallions.
2. Combine soy sauce, sherry, water, salt and sugar.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add crabmeat and ginger; stir-fry a few times. Then gently stir in eggs.
4. Add soy-sherry mixture and cook, stirring, over low heat 3 to 4 minutes.
Garnish with shredded scallions and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .