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.