Bean Curd with Crab
 
12 oz.  fresh bean curd (tofu)
2 oz.  crab meat and eggs
4-1/2 Tbsp  vegetable oil
2 tsp  scallions, chopped
5 tsp  soy sauce
1/2 tsp  salt, or to taste
2 tsp  sugar
5   fl oz high stock
1 Tbsp  cornstarch (cornflour) dissolved in
1 Tbsp  water
2 tsp  rice wine
1/2 tsp  ginger, chopped
1/8 tsp  msg (optional)
 
cut the bean curd into 1/2" 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 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. 
 
 
 
-- 
(ID: 2593) Mirror: rec.food.recipes: Sun, May 15, 2005


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