Peppery Crab With Asparagus Recipe
Ingredients
| 1/2 pound fresh crab meat, cooked and shelled or 1 6-ounce package frozen cooked crab meat | ||
| 1/3 cup Homemade Chicken Broth | ||
| Cornstarch | 2 Teaspoon | |
| Dry sherry | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Red pepper | 1/8 Teaspoon, crushed | |
| Ginger root | 1 Teaspoon, grated | |
| Cooking oil | 2 Tablespoon | |
| Asparagus | 1/4 pound | |
| 1/4 cup sliced green onion | ||
Directions
Thaw crab, if frozen.
Cut crab into bite-size pieces.
Blend chicken broth into cornstarch; stir in sherry, soy sauce, sugar, and crushed red pepper.
Set aside.
Preheat wok or large skillet over high heat; add oil.
Stir-fry gingerroot in hot oil for 30 seconds.
Add asparagus; stir-fry 3 minutes or till crisp-tender.
Add green onion; stir-fry 1 minute more.
Remove asparagus and green onion.
Add crab to hot wok or skillet; stir-fry 1 1/2 minutes.
Stir chicken broth mixture; stir into crab.
Cook and stir till thickened and bubbly.
Stir in asparagus and green onion; cover and cook 2 to 3 minutes.
Cut crab into bite-size pieces.
Blend chicken broth into cornstarch; stir in sherry, soy sauce, sugar, and crushed red pepper.
Set aside.
Preheat wok or large skillet over high heat; add oil.
Stir-fry gingerroot in hot oil for 30 seconds.
Add asparagus; stir-fry 3 minutes or till crisp-tender.
Add green onion; stir-fry 1 minute more.
Remove asparagus and green onion.
Add crab to hot wok or skillet; stir-fry 1 1/2 minutes.
Stir chicken broth mixture; stir into crab.
Cook and stir till thickened and bubbly.
Stir in asparagus and green onion; cover and cook 2 to 3 minutes.
Chef
