Saturday, September 20, 2008

Stir-Fried Crab with Bamboo Shoots

Serves 4

½ cup chopped pork
½ cup chopped mushrooms
1 cup (8-ounce can) thinly sliced bamboo shoots
2 green onions, sliced
1 clove garlic, minced
¼ cup sesame oil
1 cup fish or vegetable stock
¼ teaspoon cornstarch
1 teaspoon water
1 cup crabmeat, cooked
2 tablespoons oyster sauce (see above)
3 egg whites, stiffly beaten

Preheat the oven to 475º. Stir-fry the pork, mushrooms, bamboo shoots, green onions, and garlic in the oil for 6 minutes, or until the pork is thoroughly cooked and the vegetables are tender. Add the stock to the vegetables. Combine the cornstarch and water and stir into the mixture. Allow it to come to a boil then lower heat and simmer for 5 minutes, stirring occasionally. Carefully pick over the crabmeat, discarding any bits of shell. Add the crabmeat and oyster sauce and heat through. Pour the mixture into a large serving bowl. Mound the egg whites in the center, spooning several tablespoons of the sauce over all. Place in the oven for 3 to 4 minutes, or until the egg whites are golden brown.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

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