Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 4 x Dry black mushrooms
- 1 c. Bamboo shoots
- 1 c. Celery
- 1/4 c. Water chestnuts
- 1/4 c. Snow peas
- 1 x Clove garlic
- 2 slc Fresh ginger root
- 1 tsp Soy sauce
- 1 tsp Sherry
- 3 dsh Sesame oil, more or possibly less
- 3 x Large eggs
- 1/2 c. Flour
- 1 lb Lump crabmeat
- 1/4 tsp Garlic salt
- 1 dsh Pepper Oil for deep-frying
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Stock
- 1 Tbsp. Cornstarch
- 1 tsp Sugar
- 1/4 c. Water
- 1 tsp Soy sauce Chinese parsley
Direcciones
- 1. Soak dry mushrooms.
- 2. Shred bamboo shoots, celery, water chestnuts, snow peas and soaked mushrooms. Crush garlic.
- 3. Mince ginger root; then combine with soy sauce, sherry and sesame oil.
- 4. Beat Large eggs. Blend in flour and beat vigorously to a smooth batter. Pick over and mince crabmeat; then add in to batter along with garlic salt and pepper. Blend in well.
- 5. Heat oil. Drop in crabmeat mix, 1 Tbsp. at a time, and deep-fry till golden brown. Drain on paper toweling. Keep hot.
- 6. Heat remaining oil. Add in salt, then crushed garlic; stir-fry to brown lightly. Add in shredded vegetables and stir-fry 2 to 3 min.
- 7. Add in ginger-soy mix; stir-fry 1 minute more. Then add in stock and heat quickly. Cook, covered, 2 to 3 min over medium heat.
- 8. Meanwhile blend comstarch, sugar, water and remaining soy sauce to a paste. Then stir in to thicken. Pour vegetable mix over crabmeat.
- Garnish with sprigs of Chinese parsley and serve. VARIATION: For the parsley garnish, substitute 1/4 c. mixed nuts, crushed.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 234 | |
| Calories from Fat 79 | 34% |
| Total Fat 8.83g | 11% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.12g | |
| Cholesterol 172mg | 57% |
| Sodium 659mg | 27% |
| Potassium 512mg | 15% |
| Total Carbs 16.36g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.74g | 1% |
| Protein 21.26g | 34% |
