(The black bean sauce is made with soy sauce and ginger, giving an Oriental flair to wok-fried fresh crab. As with most stir-fry dishes, this goes together quickly.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 4 fresh crabs
- 1 medium onion
- 1/2 red pepper
- 1/2 green pepper
- 2 scallions
- 1/2 cup oil
- 1 Tablespoon finely chopped salted black beans
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 1 teaspoon sugar
- 1/3 cup water
- 1 Tablespoon soy sauce
- 2 teaspoons cornstarch
Preparation:
Cut crabs in half, then in half again. Crack large claws with a mallet. Devein; remove fibrous tissue. Rinse crabs; pat dry.
Cut onion, peppers, and scallions into 3-inch strips. Heat wok over high heat. Add oil. Shallow-fry crab in hot oil for 3 minutes. Drain.
Strain oil and return 2 tablespoons to wok. Stir-fry black bean, garlic, and ginger for 30 seconds. Add the sugar and vegetables. Stir-fry for 2 minutes. Add the crab. Combine soy sauce, water, and cornstarch and add to wok. Cook until sauce boils and thickens. Remove from heat. Serve immediately.
Yield: 4 servings
Recipe Source: Recipe Encyclopedia (Crescent Books)
Reprinted with permission.
Cut onion, peppers, and scallions into 3-inch strips. Heat wok over high heat. Add oil. Shallow-fry crab in hot oil for 3 minutes. Drain.
Strain oil and return 2 tablespoons to wok. Stir-fry black bean, garlic, and ginger for 30 seconds. Add the sugar and vegetables. Stir-fry for 2 minutes. Add the crab. Combine soy sauce, water, and cornstarch and add to wok. Cook until sauce boils and thickens. Remove from heat. Serve immediately.
Yield: 4 servings
Recipe Source: Recipe Encyclopedia (Crescent Books)
Reprinted with permission.
