Crabmeat Soup #2

Crabmeat Soup #2 Ingredients

1 c Cooked crabmeat	1/2 c Stock
1/2 lb Spinach	1 tb Oil
1 Scallion stalk	1 tb Sherry
2 sl Fresh ginger root	5 1/2 c Stock
1 tb Cornstarch	1 ts Salt

Instructions for Crabmeat Soup #2

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. From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cornstarch	Crab	Ginger	Salt
Scallion	Sherry	Spinach

Soups Corn Scallion Sherry Spinach Ginger Lunch

for flavor and categorization

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