Stir-Fry Cantonese Crab


8 tablespoons peanut oil

1 teaspoon salt

500g crab meat, flaked

2 1/2 cups chicken stock

2 tablespoons water

2 tablespoons chopped parsley

5 tablespoons milk

500g bamboo shoots, cut into strips

300g snow peas

5 teaspoons sherry

3 teaspoons cornflour


Heat half the oil and fry bamboo shoots. Season with salt and sugar. Cook for 4 minutes and turn into heated dish.

Wipe out pan, and add remaining oil. Add crab meat and sherry, stock and salt.

Toss and add cornflour beldned with water, stir and boil.

Add milk and bring to boil.

Add snow peas and stir-fry for about a minute. Return the bamboo shoots and heat for 30 seconds.

Turn into a heated dish and garnish with chopped parsley.

Serve with steamed rice.

Back to Seafood from Stir-Fry Cantonese Crab