Crab Voo Yung
|Soy sauce||1 Teaspoon|
|Chili pepper sauce||1⁄2 Teaspoon|
|Crabmeat||1⁄2 Pound (Fresh / Canned, 225 Grams)|
|Oil||60 Milliliter (4 Tablespoon)|
|Chinese mushrooms||6 , soaked in warm water 20 minutes|
|Green onions||6 , finely diced|
|Chicken stock||250 Milliliter (1 Cup)|
|Soy sauce||2 Teaspoon|
|Cornstarch||20 Milliliter, cornstarch blended with 20 milliliter water (1 1/2 Tablespoon)|
1 Beat eggs lightly in a bowl. Stir in soy and chili pepper sauces with sherry. Shred crabmeat.
2 Heat 1 tbsp (15 mL) oil in a wok. Discard mushroom stalks and slice caps. Stir-fry mushrooms and green onions for 2 minutes; add crabmeat and stir-fry 1 minute.
3 Remove wok from heat. Remove the mixture to a bowl, cool a few minutes and combine with egg mixture.
4 Heat 3 tbsp (45 mL) oil in wok. Add a quarter of mixture and cook until the omelet is just set and lightly browned on the underside. Turn and cook for 1 minute. Place omelet on a serving plate. Repeat to make a total of 4 omelets.
5 To Make Sauce: Bring stock, soy sauce and blended cornstarch and water to a boil, stirring constantly. Simmer 1 minute.