Bean Curd With Crab Meat Sauce
|Bean curd square||2 , cut into 1 1/2 inch|
|Oil||22 Milliliter (1 1/2 Tablespoon)|
|Ginger juice||5 Milliliter (1 Teaspoon)|
|Wine||10 Milliliter (2 Teaspoon)|
|Cooked crab meat||80 Milliliter, shredded (1/3 Cup)|
|Soup stock||250 Milliliter (1 Cup)|
|Salt||3 Milliliter (3/4 Teaspoon)|
|Cornstarch solution||22 Milliliter (1 1/2 Tablespoon)|
|Egg white||1 Large, lightly beaten|
|Chopped green onion||3 Milliliter (3/4 Teaspoon)|
1. Blanch bean curd in boiling water for 1 minute; drain well.
2. Heat oil in a non-stick pan over medium-high heat. Add ginger, stirring for 10-15 seconds. Stir in wine, crab meat and soup stock. Gently add bean curd and salt. Cover and cook for 21/2-3 minutes.
3. Stir in cornstarch solution. Reduce heat to low and cook until thickened. Slowly pour in egg white and cook until set, stirring continuously.
4. Sprinkle chopped green onions on top