Side Pannel
Crabmeat Soup #2
Ingredients List
- 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
Directions
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.
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.
Tweet