Braised Mushrooms and Crab

Name: Braised Mushrooms and Crab
Cuisine: Chinese
Ingredients: 2 cups straw mushrooms; 1 cup crab meat, flaked finely; 1-½ cups light stock, or water and a chicken stock cube; 1-½ cups light stock, or water and a chicken stock cube; 1-½ cups light stock, or water and a chicken stock cube; Green leafy vegetable, e.g. lettuce, pea tendrils, or one of the Chinese cabbages; Green leafy vegetable, e.g. lettuce, pea tendrils, or one of the Chinese cabbages; Green leafy vegetable, e.g. lettuce, pea tendrils, or one of the Chinese cabbages; Green leafy vegetable, e.g. lettuce, pea tendrils, or one of the Chinese cabbages

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

Ingredients

2 cups straw mushrooms
1 cup crab meat, flaked finely
1-½ cups

Asia
China
Starter
Gluten-free

Method

Stir-fry green vegetable and arrange on a serving dish.

In wok or saucepan, simmer mushrooms in stock. When cooked, add crab meat with dashes of wine and white pepper to taste; continue to simmer until flavors are thoroughly blended. Thicken sauce with 1 tablespoon cornstarch mixed to a paste with a little water. Adjust seasoning with salt. At the last moment, stir in a teaspoon of oil