Stir-Fry Crab With Pork And Black Bean Sauce

• 1 lb. crab meat, carefully picked over to remove shell bits and cartilage
• salt
• 2 Tbsp. fermented salted black beans
• 3 Tbsp. water
• 2 eggs
• 1/2 c. oil
• 3/4 c. ground lean pork
• 2 Tbsp. finely minced fresh ginger
• 1 1/2 Tbsp. finely minced garlic
• 3 Tbsp. dry sherry
• 2 Tbsp. soy sauce
• 2 tsp. sugar
• 4 scallions, cut into 1/2-inch lengths

1. Finely mince ginger and garlic.
2. Cut entire scallion, except roots and top of green stalks, into 1/2-inch lengths.
3. Place crab meat in a basin of cold water.
4. Add few tablespoons salt and let stand 15 minutes.
5. In a small bowl cover black beans with water; mash.
6. Mix sherry, soy sauce and sugar.
7. Have drained crab, pork, eggs, ginger and garlic, sherry mixture, scallions and oil within reach.
8. Heat wok.
9. Add oil.
10. Heat oil.
11. Add ginger and garlic, then pork; cook until pork loses pink color.
12. Add crab and black beans and cook for 1 minute.
13. Add sherry mixture, cook for 30 seconds.
14. Add eggs, stir until set.
15. Taste for salt and pepper. Add scallions, stir until combined and heated.
16. Serve.

crab meat, salt, black beans, water, eggs, oil, ground lean pork, fresh ginger, garlic, sherry, soy sauce, sugar, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409679 (may not work)