Serves: 4
Total Calories: 361
1. Flake and pick over crabmeat. Remove tough stems from spinach chop leaves. Cut scallion stalk in 1-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.
VARIATIONS:
* For the spinach, substitute 1 tomato, peeled and sliced or 2 bean curd cakes, cubed or sliced.
* In step 3, add 1 tablespoon vinegar with the salt.
* Omit the spinach. In step 3, add 2 egg whites, beaten until frothy and mixed with 3 tablespoons light cream. Do not bring soup to a boil again, but add cornstarch paste immediately.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Crabmeat Soup II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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