Recipe - Velvet Corn Soup With Crab Meat

1 cup Crabmeat
1 Slice ginger, minced
2 teaspoon Cornstarch
1 tablespoon Sherry
6 cup Chicken broth
2 cup Sweet corn, cream style
2 Eggs, separated;
yolks lightly beaten,
whites stiffly beaten
One fourth teaspoon Salt
One fourth teaspoon Pepper

Wokcook: 1. Marinate the crab meat in the ginger, sherry, and cornstarch.
2. Heat the chicken stock. Add the corn and bring to boil. 3. Add the
crabmeat mixture and again bring to a boil. 4. Turn heat down and gently
stir in the egg yolks, then fold in the egg whites.
Garnish with chopped parsley.
Posted by I.NURI [Smile.Nuri] From: Chinese Cooking, The Easy Wok Method,
by Karen Lee Aland

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip