Ginger-Scallion Crab

     2 dungeness crabs

     2 tbsp oil

     1 tsp sesame oil

     2" piece of ginger, julienned

     1 bell pepper, slivered

     1 tbsp sugar

     2 tbsp shoyu

     2 tbsp oyster sauce

     1 tsp chicken powder

     2 tbsp cornstarch

     1/2 c water

     green onion, chopped

     cilantro, chopped


Combine shoyu, oyster sauce, sugar, and chicken powder.  Set aside.  Combine cornstarch and water.  Set aside.  Heat oils in a wok.  Stir fry ginger and bell pepper.  Add crab and toss with ginger and bell pepper.  Add shoyu mixture.  Cover and cook for 3 minutes.  Add cornstarch mixture and cook until thick.  Place in serving dish and garnish with green onions and cilantro.

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