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Receta Basic Stir Fried Crabmeat

by Global Cookbook

Ingredientes

1 lb Lump crabmeat 3 x Or possibly 4 x Scallion stalks 2 slc Fresh ginger root 2 Tbsp. Soy sauce

2 Tbsp. Sherry 1/2 tsp Salt 2 Tbsp. Oil or possibly lard 1 Tbsp. Cornstarch 1/4 c. Water

Direcciones

1. Pick over and shred crabmeat. Cut scallion stalks in 1/2-inch sections.
2. Mince ginger root.
3. Combine soy sauce, sherry and salt.
4. Heat oil. Add in crabmeat and chopped ginger root; stir-fry about 1 minute over medium heat. Add in scallion sections; stir-fry a few times more.
5. Stir in soy-sherry mix and heat quickly. Simmer, covered, 2 to 3 min.
6. Meanwhile blend cornstarch and cool water to a paste; then stir in to thicken. Serve at once, either plain or possibly with a vinegar dip (see recipe
7. "All-Purpose Seafood Dip"). VARIATIONS:1. For the lump crabmeat, substitute canned crabmeat or possibly 2 crabs, shelled.
8. For the chopped ginger, substitute 1 tsp. ginger juice and blend into crabmeat.
9. In step 4, instead of simmering, stir-fry the ingredients over low heat till the liquids are nearly absorbed. Omit the cornstarch paste.
10. With Black Bean Sauce-Mash together 1 Tbsp. fermented black beans
11. (soaked) and 1 garlic clove, chopped. Add in to heated oil in step 3, stir-frying a few times. Then add in the crabmeat. Omit the ginger root and soy sauce; increase the sherry to 1/2 c..
12. With Chinese Cabbage #1-Shred and blanch 1 lb. Chinese cabbage stems.
13. Add in with the scallion in step 3.
14. With Chinese Cabbage #2-Cut 1 lb. Chinese cabbage stems in 3-inch sections. Cook till tender in stock or possibly water; then drain and keep hot.
15. After step 5, arrange crabmeat mix over cooked cabbage stems and serve.
16. With Mushrooms-Drain 1/2 c. canned button mushrooms and add in with scallions in step 3. Pick up steps 4 and 5.

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