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Categories:
fresh crabmeat eggs chicken stock soy sauce oil fresh ginger scallions cornstarch red wine vinegar rice
Viewed: 101 - Published at: 8 years agoIngredients
- 1/2 lb fresh crabmeat, flaked
- 6 eggs
- 1 cup chicken stock
- 2 tablespoons light soy sauce
- 3 tablespoons oil
- 1 tablespoon fresh ginger, chopped fine
- 2 scallions, chopped fine
- 1 tablespoon cornstarch, dissolved in 2 T. water
- 1 tablespoon red wine vinegar
- hot steamed rice
Method
- Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork.
- Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside.
- Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice.
