Wokcook: 1. Marinate the crab meat in the ginger, sherry, and cornstarch. 2. Heat the chicken stock. Add the corn and bring to boil. 3. Add the crabmeat mixture and again bring to a boil. 4. Turn heat down and gently stir in the egg yolks, then fold in the egg whites. Garnish with chopped parsley. Posted by I.NURI [Smile.Nuri] From: Chinese Cooking, The Easy Wok Method, by Karen Lee Aland File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 6|
|Calories from Fat: 85 (37%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 381.6mg||117 %|
|Sodium 1157.5mg||40 %|
|Potassium 424.4mg||11 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 16.3g|
|Protein 20g||29 %|
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Calories per serving: 229
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