Bean Curd With Crab Sauce
|Bean curd squares||6 (3 Inch)|
|Boiling water||4 Cup (64 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Vegetable oil||3 Tablespoon|
|Minced ginger root||1⁄2 Teaspoon|
|Canned salt free crabmeat||4 Ounce (1 Can)|
|Dry sherry||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Egg white||1 , beaten|
|Chopped green onion||2 Tablespoon|
|Sesame oil||1 Teaspoon|
Chop bean curd into 3/4-inch cubes.
Cook bean curd cubes in 4 cups boiling water in a medium saucepan 1 minute.
Remove cooked cubes with a small strainer.
Drain well and set aside.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Drain crab meat and set aside.
Heat vegetable oil in a wok over medium heat 1 minute.
Stir-fry ginger root and crab meat 15 seconds.
Add wine and seasoning sauce; mix well.
Stir in bean curd cubes.
Reduce heat to low and cook 3 to 4 minutes.
Dissolve cornstarch in 1/4 cup water to make a paste.
Slowly add cornstarch paste to crab mixture.
Stir gently until sauce thickens slightly.
Slowly add egg white, stirring in one direction.
Remove from heat and sprinkle with chopped green onion and sesame oil.