Crabmeat Spinach Soup
|Cooked crabmeat||1 Cup (16 tbs)|
|Root ginger slice||2|
|Stock||1⁄2 Cup (8 tbs)|
|Stock||5 1⁄2 Cup (88 tbs)|
1. Flake and pick over crabmeat. Remove tough stems from spinach; chop leaves. Cut scallion stalk in l inch sections. Mince ginger root. Blend cornstarch and cold stock.
2. In a deep pan, heat oil. Add scallion and ginger and stir fry a few times. Add crabmeat; stir fry 1 minute. Add sherry and stir fry half a minute more.
3. Add remaining stock and bring to a boil. Add spinach and salt; bring to a boil again, then reduce heat to medium.
4. Add cornstarch mixture and cook, stirring, until the soup thickens and is smooth.