Bean Curd with Crab
Bean Curd with Crab
Ingredients: 12 oz (350 g) fresh bean curd (tofu) 2 oz (50 g) crab meat and eggs 4 1/2 tbsp (140 ml) vegetable oil 2 tsp scallions, chopped 5 tsp soy sauce 1/2 tsp salt, or to taste 2 tsp sugar 5 fl oz (150 ml) high stock 1 tbsp cornstarch (cornflour) dissolved in 1 tbsp water 2 tsp rice wine 1/2 tsp ginger, chopped 1/8 tsp MSG Directions: 1. Cut the bean curd into 1/2 inch (1 cm) cubes. 2. Heat 3 tbsp of the oil in a wok until the oil surface ripples. Add 1 tsp of the scallions, the bean curd, soy sauce, 1/2 tsp of the salt, sugar, and 3 1/2 fl oz (100 ml) of the stock. Bring to a boil and simmer over low heat for 3 minutes. Turn the heat to high and add the MSG and 2 tsp of the cornstarch-water mixture. Cook, stirring, until thickened. Pour into a dish. 3. Heat the remaining 1 1/2 tbsp of oil until the surface ripples. Add the remaining 1 tsp of the scallions, the ginger, crab meat and eggs, and the remaining 1/4 tsp of salt. Stir- fry briefly and add the remaining 1 1/2 oz of stock. Bring to a boil and add the remaining of the cornstarch-water mixture. Cook, stirring, until thickened. Pour over the bean curd, and serve. |
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