Recipe - Basic Stir-Fried Crabmeat

1 pound Lump crabmeat
3 Or
4 Scallion stalks
2 sl Fresh ginger root
2 tablespoon Soy sauce
2 tablespoon Sherry
One half teaspoon Salt
2 tablespoon Oil or lard
1 tablespoon Cornstarch
One fourth cup Water

1. Pick over and shred crabmeat. Cut scallion stalks in 1/2inch sections.
Mince ginger root.

2. Combine soy sauce, sherry and salt.

3. Heat oil. Add crabmeat and minced ginger root; stirfry about 1 minute
over medium heat. Add scallion sections; stirfry a few times more.

4. Stir in soysherry mixture and heat quickly. Simmer, covered, 2 to 3
minutes.

5. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Serve at once, either plain or with a vinegar dip (see recipe
"AllPurpose Seafood Dip"). VARIATIONS:

1. For the lump crabmeat, substitute canned crabmeat or 2 crabs, shelled.

2. For the minced ginger, substitute 1 teaspoon ginger juice and blend into
crabmeat.

3. In step 4, instead of simmering, stirfry the ingredients over low heat
until the liquids are nearly absorbed. Omit the cornstarch paste.

4. With Black Bean SauceMash together 1 tablespoon fermented black beans
(soaked) and 1 garlic clove, minced. Add to heated oil in step 3,
stirfrying a few times. Then add the crabmeat. Omit the ginger root and
soy sauce; increase the sherry to One half cup.

5. With Chinese Cabbage #1Shred and blanch 1 pound Chinese cabbage stems.
Add with the scallion in step 3.

6. With Chinese Cabbage #2Cut 1 pound Chinese cabbage stems in 3inch
sections. Cook until tender in stock or water; then drain and keep warm.
After step 5, arrange crabmeat mixture over cooked cabbage stems and serve.

7. With MushroomsDrain One half cup canned button mushrooms and add with
scallions in step 3. Pick up steps 4 and 5.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.