Crab In Ginger Sauce

• 2 None crabs
• 1 small red pepper, seeded and very thinly sliced
• 8 None green onions, chopped into 1-inch lengths
• 1 piece (4 inches) green ginger, peeled and very thinly sliced
• 3 tbsp oil
• 1/2 tsp sesame oil
• 2 tbsp dry sherry
• 2 tsp soy sauce
• 1 None chicken bouillon cube
• 1 tsp sugar
• 2 tsp cornstarch blended with 1/4 cup water

1. Wash crabs. Gently pull away round hard shell at top. With small sharp knife gently cut away the grey fibrous tissue. Rinse again to clean crab.
2. Chop off claws and big nippers. Crack lightly with back of cleaver to break through hard shell. This makes it easier to access crab meat. Chop down center of crab to halve body. Chop across each half 3 times to give 6 body sections of crab.
3. Heat oil and sesame oil in wok on medium heat. Stir-fry ginger for 2 mins. Add prepared crab; stir-fry for 1 min. Add red pepper, 1/2 cup water, sherry, soy sauce, crumbled bouillon cube and sugar; bring to a boil. Reduce heat to low; simmer, covered, for 4 mins.
4. Add cornstarch mixture to sauce; cook for 2 mins or until sauce is boiling and coats crab well. Add green onions; cook for 1 min.

crabs, red pepper, green onions, green ginger, oil, sesame oil, sherry, soy sauce, chicken bouillon cube, sugar, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/34122 (may not work)