Bean Curd with Crabmeat recipe
ingredients
3 cakes Fresh bean curd
3 Tbs Groundnut oil
2 Spring onions (scallions), chopped
piece Fresh root ginger, 5 cm (2 in) peeled and chopped
1 1/2 tsp Salt
3 Tbs Chicken stock
225 g (8 oz) Crabmeat, with the shell and cartilage removed and flaked
1/2 tsp Cornflour (cornstarch), blended with 5 tsp water
5 Watercress sprigs
3 Tbs Groundnut oil
2 Spring onions (scallions), chopped
piece Fresh root ginger, 5 cm (2 in) peeled and chopped
1 1/2 tsp Salt
3 Tbs Chicken stock
225 g (8 oz) Crabmeat, with the shell and cartilage removed and flaked
1/2 tsp Cornflour (cornstarch), blended with 5 tsp water
5 Watercress sprigs
method
1. Slice each bean curd cake into 1/2 cm (1/4 in) slices, then cut each slice in half.
2. Heat a heavy frying-pan over high heat for 30 seconds. Add the oil, tilting the pan so that it covers the bottom completely, and heat for 30 seconds. Reduce the heat to moderately high. Add the spring onions (scallions) and ginger and stir-fry for 1 minute. Add the bean curd, salt and stock, and bring to the boil. Cover and cook for 3 minutes. Stir in the crabmeat and cook for 1 minute. Stir in the cornflour (cornstarch) and cook, stirring constantly, until the liquid has thickened and become translucent.
3. Transfer the mixture to a warmed serving dish, garnish with the watercress and serve at once.
2. Heat a heavy frying-pan over high heat for 30 seconds. Add the oil, tilting the pan so that it covers the bottom completely, and heat for 30 seconds. Reduce the heat to moderately high. Add the spring onions (scallions) and ginger and stir-fry for 1 minute. Add the bean curd, salt and stock, and bring to the boil. Cover and cook for 3 minutes. Stir in the crabmeat and cook for 1 minute. Stir in the cornflour (cornstarch) and cook, stirring constantly, until the liquid has thickened and become translucent.
3. Transfer the mixture to a warmed serving dish, garnish with the watercress and serve at once.
serving amount
serves 4
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