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Bean Curd And Crabmeat

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Ingredients

175 g/6 oz canned crabmeat, drained
1 teaspoon rice wine or dry sherry
450 g/1 lb firm bean curd (tofu)
3 tablespoons vegetable oil
2 slices of fresh ginger
250 ml/8 fl oz chicken stock
2 tablespoons cornflour dissolved in 4 tablespoons chicken stock
1 egg white, lightly beaten
Salt
2 spring onions, thinly sliced

Details

Serves: 4


Method

1. Place the crabmeat in a small bowl and mix in the rice wine. Set aside. Drain the bean curd and cut into 2.5 cm/1 inch cubes. Set aside.


2. Heat the oil in a wok over medium-high heat. Add the ginger and stir until fragrant. Add the crabmeat and stock, stirring gently. Reduce the heat to medium-low, add the bean curd and simmer for about 4 minutes.


3. Raise the heat to high and when the mixture comes to a boil, stir in the cornflour mixture. Continue stirring until the mixture thickens and returns to the boil, then stir in the egg white, to form filmy clouds. Remove the wok from the heat and taste, adding salt if necessary. Pour into a deep serving dish and sprinkle with spring onions. Serve immediately.

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