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Crab Voo Yung

Chinese.wok's picture
Ingredients
  Eggs 4
  Soy sauce 1 Teaspoon
  Chili pepper sauce 1⁄2 Teaspoon
  Sherry 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
For stock
  Chicken stock 250 Milliliter (1 Cup)
  Soy sauce 2 Teaspoon
  Cornstarch 20 Milliliter, cornstarch blended with 20 milliliter water (1 1/2 Tablespoon)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Breakfast
Method: 
Stir Fried
Ingredient: 
Crab
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
4

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