Creamed Crab With Bamboo Shoots
|Peanut oil||2 Tablespoon|
|Canned bamboo shoots||3 Ounce, cut into strips|
|Flaked cooked white crab meat||6 Ounce|
|Ginger sherry||1⁄2 Teaspoon|
|Chicken stock||1⁄4 Pint (2/3 Cup)|
|Parsley sprig/Watercress sprig||1|
Heat half the oil in a frying-pan.
Add bamboo shoots, season with a pinch of salt, sugar and Ve-Tsin and cook for 3 minutes, stirring.
Turn into a heated dish.
Wipe out the pan.
Add the remaining oil.
When hot, add the crab meat and, as it cooks add the sherry, stock and another pinch salt, sugar and Ve-Tsin, tossing and turning all for 1/4 minute.
Add the cornflour, blended with the water, and stir while it comes to the boil.
Add the milk and bring to the boil again.
Lastly, return the bamboo shoots to the pan and heat through for 1/4 minute.
Turn all into a heated serving dish and garnish with a sprig of parsley or watercress.