Crab foo yung Recipe

Ingredients:

4
1 tsp/ 5 ml
1/2 tsp/ 2.5 ml
2 tsp/ 10 ml
1/2 lb/ 225 g
4 tbsp/ 60 ml
6
6

Sauce:
1 cup/ 250 ml
2 tsp/ 10 ml
1 1/2 tbsp/ 20 ml
1 1/2 tbsp
 

eggs
soy sauce
chili pepper sauce
sherry
fresh or canned crabmeat
oil
Chinese mushrooms
green onions, finely diced

chicken stock
soy sauce
cornstarch
water

Method:

1. Beat eggs lightly in a bowl. Stir in soy and chili pepper sauces with sherry. Shred crabmeat.

2. Soaked mushrooms in a warm water for 20 minutes, discard stalks and slice caps.

3. Heat 1 tbsp/ 15 ml oil in a wok. Stir-fry mushrooms and green onions for 2 minutes; add crabmeat and stir-fry 1 minute.

4. Remove wok from heat. Remove the mixture to a bowl, cool a few minutes and combine with egg mixture.

5. Heat 3 tbsp/ 45 ml oil in wok. Add a quarter of mixture and cook until the omelet is just set and lightly browned on the underside. Turn and cook for 1 minute. Place omelet on a serving plate. Repeat to make a total of 4 omelets.

6. To Make Sauce: Bring stock, soy sauce and stir in cornstarch blended with water to a boil, stirring constantly. Simmer 1 minute.

Serves 2

 

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