Basic Stir-Fried Roast Pork
INGREDIENTS:
1 lb Lump crabmeat
3 Or
4 Scallion stalks
2 sl Fresh ginger root
2 tb Soy sauce
2 tb Sherry
1/2 ts Salt
2 tb Oil or lard
1 tb Cornstarch
1/4 c Water
1 lb Lump crabmeat
3 Or
4 Scallion stalks
2 sl Fresh ginger root
2 tb Soy sauce
2 tb Sherry
1/2 ts Salt
2 tb Oil or lard
1 tb Cornstarch
1/4 c Water
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 crabmeat and minced ginger root; stir-fry about 1 minute over medium heat. Add scallion sections; stir-fry a few times more.
4. Stir in soy-sherry mixture and heat quickly. Simmer, covered, 2 to 3 minutes.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Serve at once, either plain or with a vinegar dip (see recipe "All-Purpose Seafood Dip"). VARIATIONS:
1. For the lump crabmeat, substitute canned crabmeat or 2 crabs, shelled.
2. For the minced ginger, substitute 1 teaspoon ginger juice and blend into crabmeat.
3. In step 4, instead of simmering, stir-fry the ingredients over low heat until the liquids are nearly absorbed. Omit the cornstarch paste.
4. With Black Bean Sauce--Mash together 1 tablespoon fermented black beans (soaked) and 1 garlic clove, minced. Add to heated oil in step 3, stir-frying a few times. Then add the crabmeat. Omit the ginger root and soy sauce; increase the sherry to 1/2 cup.
5. With Chinese Cabbage #1--Shred and blanch 1 pound Chinese cabbage stems. Add with the scallion in step 3.
6. With Chinese Cabbage #2--Cut 1 pound Chinese cabbage stems in 3-inch sections. Cook until tender in stock or water; then drain and keep warm. After step 5, arrange crabmeat mixture over cooked cabbage stems and serve.
7. With Mushrooms--Drain 1/2 cup canned button mushrooms and add with scallions in step 3. Pick up steps 4 and 5.
2. Combine soy sauce, sherry and salt.
3. Heat oil. Add crabmeat and minced ginger root; stir-fry about 1 minute over medium heat. Add scallion sections; stir-fry a few times more.
4. Stir in soy-sherry mixture and heat quickly. Simmer, covered, 2 to 3 minutes.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Serve at once, either plain or with a vinegar dip (see recipe "All-Purpose Seafood Dip"). VARIATIONS:
1. For the lump crabmeat, substitute canned crabmeat or 2 crabs, shelled.
2. For the minced ginger, substitute 1 teaspoon ginger juice and blend into crabmeat.
3. In step 4, instead of simmering, stir-fry the ingredients over low heat until the liquids are nearly absorbed. Omit the cornstarch paste.
4. With Black Bean Sauce--Mash together 1 tablespoon fermented black beans (soaked) and 1 garlic clove, minced. Add to heated oil in step 3, stir-frying a few times. Then add the crabmeat. Omit the ginger root and soy sauce; increase the sherry to 1/2 cup.
5. With Chinese Cabbage #1--Shred and blanch 1 pound Chinese cabbage stems. Add with the scallion in step 3.
6. With Chinese Cabbage #2--Cut 1 pound Chinese cabbage stems in 3-inch sections. Cook until tender in stock or water; then drain and keep warm. After step 5, arrange crabmeat mixture over cooked cabbage stems and serve.
7. With Mushrooms--Drain 1/2 cup canned button mushrooms and add with scallions in step 3. Pick up steps 4 and 5.