Stir Fried Crab Ginger and Green Onions
|Live crabs||2 Large|
|Oil||45 Milliliter (3 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed|
|Thin fresh ginger slices||3 , finely chopped|
|Green onions||1 Bunch (100 gm), sliced|
|Chicken stock||185 Milliliter (3/4 Cup)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Sherry||15 Milliliter (1 Tablespoon)|
|Sugar||1 Milliliter (1/4 Teaspoon)|
|Sesame oil||1 Dash|
|Cornstarch||10 Milliliter, blended with 3 tbsp (45 milliliter) water|
|Water||45 Milliliter (For Blending Cornstarch)|
1 Cut crabs in half and segment them. Heat oil in a wok. Add garlic, ginger and green onions, and stir-fry for 30 seconds. Add crab pieces and stir-fry to coat with oil. Pour in stock, soy sauce, sherry, sugar and sesame oil and bring to a boil.
2 Cook covered until crab shells turn pink. Stir in blended cornstarch, bring to a boil and serve.