CRAB FOO YUNG

               1 tsp. soy sauce
               1/2 tsp. chili pepper sauce
               2 tsp. sherry
               1/2 lb. fresh or canned crab-                   meat
               4 tbsp. oil
               6 chinese mushrooms,                              soaked in warm
                  water 20 minutes
               6 green onions, finely diced                     SAUCE
               1 cup chicken stock
               2 tsp. soy sauce
               1 1/2 tbp. cornstarc blended                     with 1
                  1/2 tbsp. water    

Beat eggs lightly in a bowl.
      Stir in soy and chili pepper sauce with sherry.
      Shred crab-meat.
      Heat 1 tbsp. oil in a wok.
      Discard mushroom stack and slice for 2
           minutes; add crab-meat and stir-fry 1 minutes.
      Remove wok from heat.
      Remove the mixture to a bowl, cool a few minutes
             and combine with egg mixture.
      Heat 3 tbsp. in wok.
      Add a quarter of mixture and cook until the omelet
             is just set and lightly browned on the underside.
      Turn and cook for 1 minutes.
     Place omelet on a serving plate.
      Repeat to make a total of 4 omelets.
             TO MAKE SAUCE
      Bring stock, soy sauce and blended cornstarch and
            water to a boil, stirring constantly.
      Simmer 1 minutes.


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