Crab With Snow Peas

4 servings

Ingredients:
2 tbsp Vegetable oil
1 lbs Fresh crab meat, diced
2 Cloves garlic, crushed
1/2 lbs Fresh snow peas
1 can (8 oz) water chestnuts (or 1 cup Jicama, cut in cubes)
1/4 cup White wine
1 tbsp Soy sauce
1 tbsp Arrowroot
1/4 cup Water
4 cup Rice, freshly cooked

Preparation:
Heat oil.
Add crab and simmer, stirring, 2 minutes.
Add garlic, snow peas and water chestnuts; simmer 5 minutes.
Stir together wine, soy sauce, arrowroot and water until arrowroot is dissolved.
Pour into cooking crab mixture and simmer another 2 minutes.
Serve immediately over hot rice.

Simple Chop Suey

4 servings

Ingredients:
1 sm Onion, sliced
2 ea Carrots, julienned
8 oz Can bamboo shoots
12 oz Can bean sprouts
1 tb Sunflower oil
1 sm Garlic clove, crushed
3 tb Soy sauce

Preparation:
Drain the bamboo & sprouts. Remove as many of the green pods as possible. Heat the oil in a wok & crush the garlic into it. Add the onion & carrots. Stir fry for a few minutes or until the onion has softened slightly. Stir in the bamboo shoots & cook for a minute. Add the bean sprouts & cok for another minute. Add soy sauce. Serve immediately.

Crab Combination Soup

6 servings

Ingredients:
1 oz Dried mushrooms
Boiling water (to cover mushrooms)
6 oz Fresh or thawed frozen Crabmeat
4 oz Frozen sea scallops
1/2 c Drained whole or sliced bamboo shoots (1/2 of 8 oz Can)
8 Green onions
1 ts Vegetable oil
1 Egg, slightly beaten
6 c Chicken broth
1/2 ts Grated pared fresh ginger root
3 tb Cornstarch
6 tb Water
1 1/2 tb Rice wine (or dry sherry)
4 ts Soy sauce
2 Egg whites

Preparation:
1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Flake crabmeat. Rinse scallops with water, drain and cut into thin slices. Cut bamboo shoots into thing strips. Chop green onions.

3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so egg completely covers bottom. Cook over medium-high heat until egg is set. Loosen edges and turn omelet over to cook other side. Remove from pan, roll up and cut into thing strips.

4. Pour broth into 3-quart saucepan. Cook over high heat until broth boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper. Return soup to boil.

5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce. Stir mixture into soup. Return soup to boil.

6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites slowly into soup while stirring soup vigorously.