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Ingredientes
- 2 x scallions
- 7 x garlic cloves
- 5 slc ginger
- 2 Tbsp. fermented black beans soaked
- 1/4 lb grnd pork
- 2 Tbsp. soy sauce
- 1 tsp sugar
- 2 x Chinese mushrooms soaked, liquid removed, and sliced
- 6 x hard-shell crabs, such as blue crabs
- 2 Tbsp. oil
- 2 Tbsp. dry sherry - (about)
- 1 tsp thin soy sauce
- 1/2 c. pork stock
- 1 Tbsp. cornstarch
- 2 x Large eggs beaten
- 1 Tbsp. Chinese toasted sesame oil - (about)
Direcciones
- Chop scallions, smash 6 cloves garlic and sliver ginger. Soak black beans. To pork add in 1 chopped garlic clove, a few Tbsp. of water, a few splashes of soy sauce, 1/2 tsp. sugar, and Chinese mushrooms.
- Clean crabs, drain and plunge into a large pot of boiling water for 30 seconds. Remove, drain and scrub. Snap off claws, crack them and reserve. Twist off apron, separate shell from body and remove gills, small legs and stomach sac. Quarter bodies, leaving roe and tomalley intact.
- Heat oil in a wok. Add in ginger and garlic, half of scallion and liquid removed black beans. Push aside and add in pork mix. Stir-fry, breaking up pork and mixing well with other ingredients. Push aside, add in crabs and a few splashes of sherry.
- Mix together remaining 1/2 tsp. sugar, thin soy sauce, stock and cornstarch. Add in to wok and stir-fry till sauce thickens. Remove from heat. Add in Large eggs and sesame oil.
- Transfer to a serving platter. Garnish with remaining scallion and serve immediately.
- This recipe yields 4 servings as part of a Chinese-style Dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 167 | 69% |
| Total Fat 18.75g | 23% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.18g | |
| Cholesterol 125mg | 42% |
| Sodium 580mg | 24% |
| Potassium 218mg | 6% |
| Total Carbs 7.56g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.37g | 2% |
| Protein 9.23g | 15% |
