Recipe - Deep-Fried Crabmeat Fritters Wvegetable

4 Dried black mushrooms
1 cup Bamboo shoots
1 cup Celery
One fourth cup Water chestnuts
One fourth cup Snow peas
1 Clove garlic
2 sl Fresh ginger root
1 teaspoon Soy sauce
1 teaspoon Sherry
3 dr Sesame oil; more or less
3 Eggs
One half cup Flour
1 pound Lump crabmeat
One fourth teaspoon Garlic salt
1 ds Pepper
Oil for deepfrying
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock
1 tablespoon Cornstarch
1 teaspoon Sugar
One fourth cup Water
1 teaspoon Soy sauce
Chinese parsley

1. Soak dried 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 eggs. Blend in flour and beat vigorously to a smooth batter. Pick
over and mince crabmeat; then add to batter along with garlic salt and
pepper. Blend in well.

5. Heat oil. Drop in crabmeat mixture, 1 tablespoon at a time, and deepfry
until golden. Drain on paper toweling. Keep warm.

6. Heat remaining oil. Add salt, then crushed garlic; stirfry to brown
lightly. Add shredded vegetables and stirfry 2 to 3 minutes.

7. Add gingersoy mixture; stirfry 1 minute more. Then add stock and heat
quickly. Cook, covered, 2 to 3 minutes over medium heat.

8. Meanwhile blend comstarch, sugar, water and remaining soy sauce to a
paste. Then stir in to thicken. Pour vegetable mixture over crabmeat.
Garnish with sprigs of Chinese parsley and serve. VARIATION: For the
parsley garnish, substitute One fourth cup mixed nuts, crushed.

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