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SWEET AND SAVORY GINGER CRAB

Makes: 4 servings

Ingredients:

Sauce
1/3-cup chicken broth
1/4 cup sweet cooking rice wine (mirin)
2 tablespoons Japanese rice wine (sake)
1-tablespoon black bean garlic sauce
1-teaspoon fish sauce
1 teaspoon soy sauce

2 tablespoons vegetable oil
1 tablespoon minced ginger
1 teaspoon minced garlic
1 1/2 pounds cooked snow crab claws
1-teaspoon cornstarch dissolved in 1-tablespoon water
1 tablespoon chopped basil

Cooking:

1. Combine sauce ingredients in a small bowl; mix well.
2. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add ginger and ginger; cook, stirring, until fragrant, about 15 seconds. Add crab claws and sauce; stir to coat. Cover pan and cook for 2 to 3 minutes to heat crab through. Lift claws from sauce with a slotted spoon and place on a serving plate. Add cornstarch solution to pan and cook, stirring, until sauce boils and thickens. Pour sauce over crab and sprinkle with basil, or serve sauce in a small bowl for dipping.

Adapted from Martin Yan's Quick & Easy (Chronicle Books).
Copyright © 2006 Yan Can Cook Group.