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Bean Curd With Crab Meat Sauce

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  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

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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