Bean Curd with Crab
12 oz (350 g) fresh bean curd (tofu) 2 oz (50 g) crab meat and eggs 4 1/2 Tbsp. (140 ml) vegetable
oil 2 tsp scallions, chopped 5 tsp soy sauce
1/2 tsp salt, or to taste 2 tsp sugar 5 fl oz (150 ml) high stock 1 Tbsp. cornstarch (cornflour)
dissolved in 1 Tbsp. water 2 tsp rice wine
2/2 tsp ginger, chopped
3/8 tsp MSG (optional)
Cut the bean curd into 1/2 inch (1 cm) cubes. Heat 3 Tbsp. of the oil in a wok until the oil surface
ripples. Add 1 tsp of the scallions, the bean curd, soy sauce, 1/2 tsp of the salt, sugar, and 3 1/2
fl oz (100 ml) of the stock. Bring to a boil and simmer over low heat for 3 minutes. Turn the heat
to high and add the MSG and 2 tsp of the cornstarch-water mixture. Cook, stirring, until thickened.
Pour into a dish. Heat the remaining 1 1/2 Tbsp. of oil until the surface ripples. Add the remaining
1 tsp of the scallions, the ginger, crab meat and eggs, and the remaining 1/4 tsp of salt. Stir- fry
briefly and add the remaining 1 1/2 oz of stock. Bring to a boil and add the remaining of the cornstarch-
water mixture. Cook, stirring, until thickened. Pour over the bean curd, and serve.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗