Ingredients
- 2 lb live
- 4 tb peanut oil
- 1/4 c chicken broth
- 4 tb coarsely scallions (chopped)
- 2 tb soy sauce (light)
- 2 tb garlic (minced)
- 2 tb chinese rice wine
- 1 t ginger root (minced fresh)
- 1/2 ts dark soy sauce
- 1 pn salt
HEAT A WOK OVER A HIGH FLAME. Add the oil, and when it is hot, stir-fry the crab quickly until they turn red. Add the remaining ingredients. Continue stirring until the crab are cooked (about 3 minutes). KEN HOM PRODIGY GUEST CHEFS COOKBOOK
