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Peppery Crab With Asparagus

Flavors.of.Asia's picture
Ingredients
  Fresh crab meat/One 6-ounce package frozen cooked crab meat 1⁄2 Pound, cooked and shelled
  Chicken broth 1⁄3 Cup (5.33 tbs) (Homemade)
  Cornstarch 2 Teaspoon
  Dry sherry 2 Tablespoon
  Soy sauce 1 Tablespoon
  Sugar 1 Teaspoon
  Crushed red pepper 1⁄8 Teaspoon
  Grated ginger root 1 Teaspoon
  Cooking oil 2 Tablespoon
  Asparagus 1⁄4 Pound, bias-sliced into 1-inch lengths to make 2 cups
  Sliced green onion 1⁄4 Cup (4 tbs)
Directions

Thaw crab, if frozen.
Cut crab into bite-size pieces.
Blend chicken broth into cornstarch; stir in sherry, soy sauce, sugar, and crushed red pepper.
Set aside.
Preheat wok or large skillet over high heat; add oil.
Stir-fry gingerroot in hot oil for 30 seconds.
Add asparagus; stir-fry 3 minutes or till crisp-tender.
Add green onion; stir-fry 1 minute more.
Remove asparagus and green onion.
Add crab to hot wok or skillet; stir-fry 1 1/2 minutes.
Stir chicken broth mixture; stir into crab.
Cook and stir till thickened and bubbly.
Stir in asparagus and green onion; cover and cook 2 to 3 minutes.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stir Fried

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