Cantonese Crab Curry
|Salad oil||3 Tablespoon|
|Chopped lean pork||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced/mashed|
|Curry powder||4 Teaspoon|
|Onion||1 Medium, peeled and thinly sliced|
|Green pepper||1 Large, seeded and cut in 3/4-inch squares|
|Dungeness crab||2 Large, cleaned, cracked and with crab butter saved|
|Regular strength chicken broth||1 1⁄4 Cup (20 tbs)|
|Cherry tomatoes||15 , cut in halves|
|Cornstarch||3 Teaspoon (Mixed With 2 Tablespoons Water)|
|Egg||1 , beaten|
Heat the oil in a large, heavy frying pan or wok.
Add the pork and cook, stirring, over high heat until browned.
Combine the garlic, salt, sugar, and curry; stir into the pork and oil.
Add the sliced onion and green pepper squares, and cook, stirring, for 2 minutes.
Add the crab pieces, crab butter, and broth; cover and cook over high heat for 3 minutes.
Add the tomatoes, then stir in the cornstarch-water paste.
Cook, stirring, for about 1 minute.
Add the slightly beaten egg, and continue to stir just until the egg sets.