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Ингредиенты
- 1 lb Lump crabmeat
- 3 x Or possibly
- 4 x Scallion stalks
- 2 slc Fresh ginger root
- 2 Tbsp. Soy sauce
- 2 Tbsp. Sherry
- 1/2 tsp Salt
- 2 Tbsp. Oil or possibly lard
- 1 Tbsp. Cornstarch
- 1/4 c. Water
Инструкции
- 1. Pick over and shred crabmeat. Cut scallion stalks in 1/2-inch sections.
- Mince ginger root.
- 2. Combine soy sauce, sherry and salt.
- 3. Heat oil. Add in crabmeat and chopped ginger root; stir-fry about 1 minute over medium heat. Add in scallion sections; stir-fry a few times more.
- 4. Stir in soy-sherry mix and heat quickly. Simmer, covered, 2 to 3 min.
- 5. Meanwhile blend cornstarch and cool water to a paste; then stir in to thicken. Serve at once, either plain or possibly with a vinegar dip (see recipe
- "All-Purpose Seafood Dip"). VARIATIONS:1. For the lump crabmeat, substitute canned crabmeat or possibly 2 crabs, shelled.
- 2. For the chopped ginger, substitute 1 tsp. ginger juice and blend into crabmeat.
- 3. In step 4, instead of simmering, stir-fry the ingredients over low heat till the liquids are nearly absorbed. Omit the cornstarch paste.
- 4. With Black Bean Sauce-Mash together 1 Tbsp. fermented black beans
- (soaked) and 1 garlic clove, chopped. Add in to heated oil in step 3, stir-frying a few times. Then add in the crabmeat. Omit the ginger root and soy sauce; increase the sherry to 1/2 c..
- 5. With Chinese Cabbage #1-Shred and blanch 1 lb. Chinese cabbage stems.
- Add in with the scallion in step 3.
- 6. With Chinese Cabbage #2-Cut 1 lb. Chinese cabbage stems in 3-inch sections. Cook till tender in stock or possibly water; then drain and keep hot.
- After step 5, arrange crabmeat mix over cooked cabbage stems and serve.
- 7. With Mushrooms-Drain 1/2 c. canned button mushrooms and add in with scallions in step 3. Pick up steps 4 and 5.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 73 | 36% |
| Total Fat 8.23g | 10% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 101mg | 34% |
| Sodium 1123mg | 47% |
| Potassium 492mg | 14% |
| Total Carbs 4.68g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.06g | 1% |
| Protein 24.07g | 39% |
