Free Recipe Crabmeat Soup #2
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Crabmeat Soup #2 Recipe
1 c Cooked crabmeat
1/2 lb Spinach
1 Scallion stalk
2 sl Fresh ginger root
1 tb Cornstarch
1/2 c Stock
1 tb Oil
1 tb Sherry
5-1/2 c Stock
1 ts Salt
Crabmeat Soup #2 Preparation
1. Flake and pick over crabmeat. Remove tough stems from spinach; chop leaves. Cut scallion stalk in 1-inch sections. Mince ginger root. Blend cornstarch and cold stock. 2. In a deep pan, heat oil. Add scallion and ginger and stir-fry a few times. Add crabmeat; stir-fry 1 minute. Add sherry and stir-fry half a minute more. 3. Add remaining stock and bring to a boil. Add spinach and salt; bring to a boil again, then reduce heat to medium. 4. Add cornstarch mixture and cook, stirring, until the soup thickens and is smooth. VARIATIONS: For the spinach, substitute 1 tomato, peeled and sliced; or 2 bean curd cakes, cubed or sliced. In step 3, add 1 tablespoon vinegar with the salt. Omit the spinach. In step 3, add 2 egg whites, beaten until frothy and mixed with 3 tablespoons light cream. Do not bring soup to a boil again, but add cornstarch paste immediately. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .
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