Bean Curd With Crab Sauce Recipe
Bean Curd With Crab Sauce is a unique dish that is incomparable in its taste. Prepare this tasty Bean Curd With Crab Sauce and serve it for your next party, I am sure your guests will love it!!
Ingredients
6 (3-inch) squares Bean Curd
4 cups boiling water
Seasoning sauce:
1/2 cup chicken broth
2 cups water
1 teaspoon salt
3 tablespoons vegetable oil
4-1/2 teaspoons minced fresh ginger root
1 (4-oz.) can crab meat without salt
1 teaspoon rice wine or dry sherry
7 teaspoons cornstarch
1/4 cup water
1 egg white, beaten
2 tablespoons chopped green onion
1 teaspoon sesame oil
Directions
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.
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.
