Recipe - Stir-Fried Crabmeat With Pork

1 pound Lump crabmeat
One fourth pound Lean pork
2 sl Fresh ginger root
2 Eggs
2 Scallions
2 tablespoon Soy sauce
2 tablespoon Sherry
2 tablespoon Water
One half teaspoon Salt
One half teaspoon Sugar
2 (up to)
3 tablespoon Oil

1. Pick over and shred crabmeat. Mince or grind pork; mince ginger root.
Beat eggs lightly. Shred scallions.

2. Combine soy sauce, sherry, water, salt and sugar.

3. Heat oil. Add pork and stirfry until it loses its pinkness (1 to 2
minutes). Add crabmeat and ginger; stirfry a few times. Then gently stir
in eggs.

4. Add soysherry mixture and cook, stirring, over low heat 3 to 4 minutes.
Garnish with shredded scallions and serve.

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