Stir-Fry Crabmeat
3/4 pound fresh New Jersey crab meat
4 egg whites
3/4 cup chicken broth
1/2 cup peanut, vegetable, or corn oil
1 tablespoon finely chopped fresh ginger
1-1/2 tablespoons light soy sauce
1-1/2 tablespoons dry sherry or shao Hsing wine
1/4 teaspoon monosodium glutamate (optional)
Salt to taste
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water
1/4 cup finely chopped scallion
Fresh coriander leaves, if available
Remove all traces of shell or cartilage from the crab meat. Set aside.
Beat the egg whites in a mixing bowl and add the chicken broth. Set aside.
In a wok or skillet heat the oil, and when it is hot add the ginger. Add
the crab meat and stir briefly. Add the soy sauce, wine, monosodium
glutamate, salt, and sugar. Turn the heat to low and gradually stir in the
egg white mixture. Stir by gently bringing the food from the bottom to the
top in a folding motion. When almost set, blend the cornstarch with the
water and stir in. When thickened, add the chopped scallion. Transfer to a
serving dish, serve with white vinegar and minced ginger on the side.
YIELD: 3 to 8 servings
(After a recipe in The Chinese Cookbook by Craig Claiborne and Virginia
Lee, 1972, J.B. Lippincott Company, Philadelphia, PA and New York, NY)
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