Recipe - Simmered Crab With Pork

2 Crabs
One fourth pound Lean pork
1 Clove garlic
2 Scallions
1 Egg
1 cup Stock
2 tablespoon Soy sauce
1 teaspoon Sugar
One fourth teaspoon Salt
One half teaspoon Pepper
4 tablespoon Oil
One fourth teaspoon Salt
1 tablespoon Cornstarch
One fourth cup Water

1. Clean crabs. With a cleaver, chop each, shell and all, in 6 to 8 pieces.

2. Mince or grind pork. Crush garlic; mince scallions. Beat egg lightly.

3. Heat stock and stir in soy sauce, sugar, salt and pepper. Keep warm.

4. Heat oil. Add remaining salt, then garlic, and stirfry a few times. Add
pork and stirfry until it loses its pinkness (1 to 2 minutes).

5. Stir in stock mixture. Then add crab sections and heat quickly. Cook,
covered, 8 to 10 minutes over medium heat.

6. Blend corostarch and cold water to a paste; then stir in to thicken.

7. Turn off heat. Gently stir in beaten egg until it sets. Garnish with
minced scallions and serve.

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