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