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Categories:
sauce chicken broth cornstarch soy sauce sherry salt sugar Curry pork crab vegetable oil clove garlic onion green bell pepper egg
Viewed: 33 - Published at: 6 years agoIngredients
- Sauce
- 3/4 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- Crab
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 teaspoons curry
- 1/4 lb lean boneless pork, trimmed of fat and ground (such as shoulder or butt)
- 1 large cooked crab, in shell,cleaned and cracked (1 1/2-2 pounds)
- 3 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 medium onion, cut into wedges,layers separated
- 1 medium green bell pepper, seeded and cut into 1 inch squares
- 1 egg, lightly beaten
Method
- Sauce: Stir all ingredients together and set aside.
- Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside.
- Cut crab body into quarters leaving legs and claws whole; set aside.
- Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute.
- Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.
