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Ingredients :
100 g crab meat
600 g fresh asparagus
8 tablespoons chicken stock
4 slices fresh root ginger
2 clove garlic
4 tablespoons peanut oil
Sauce
1 egg white
8 tablespoons chicken stock
1.5 teaspoon sesame seed oil
2 teaspoons Chinese yellow wine
1/2 teaspoon sugar
1/4 teaspoon pepper
1 1/2 teaspoon cornstarch
Method :
Steam and cook an average size crab. Then
remove the crab meat from the shells and set aside. Clean the asparagus and
cut the stalks into 4 cm sections, discarding the part close to
the roots. Heat 1 tablespoon oil and
add the chicken stock to the pan. Cook the asparagus until
the stock is almost absorbed. Transfer to a plate and
set aside to keep warm. Heat 3 tablespoons oil in
the pan, add the ginger and garlic and when browned, remove and
discard. Add the crab meat to the
pan and sauté for 30 seconds. Mix the sauce ingredients,
stir into the pan and bring to the boil. Pour the mixture over the
asparagus and serve hot with white rice.
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