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| CHINESE SEA FOOD DISHES: |
| 1 tsp. ea., salt & sugar; 4 tsps. curry powder; 1/4 lb. boneless lean pork, finely ground; 1 lrg. cooked crab (1 1/2-2 lbs.), cleaned and cracked; 3 tbls. salad oil; 1 lrg. clove of garlic, minced; 1 med.-sized onion, cut in wedges with layers separ- ated; 1 med.-sized green pepper, seeded and cut in 1" squares; 1 egg, lightly beaten. |
| COOKING SAUCE: |
| I n a bowl, combine 3/4 cup of chicken broth and 1 tbl. ea. cornstarch, soy sauce, and dry sherry. Mix well and set a- side. |
| 1.) Sprinkle salt, sugar, and curry powder over the pork; mix well. Cut crab body in quar- ters; leave legs and claws whole. 2.) Heat a wok or large frying pan over high heat. When pan is hot, add oil. When oil begins to heat, add garlic. Stir once around pan, then add pork and stir-fry until pork loses its pinkness (about 2 mins.). Add onion and green pepper to the pork and stir-fry for 1 min. Add crab and cook until the crab is heated through (about 3mins.). Add cooking sauce, and cook, stirring, until sauce bubbles and thickens. Stir in egg just until egg begins to set (about 30 secs.) Makes 3 - 4 servings. |
| A.) CRAB CURRY: |
| B.) SHRIMP CURRY: |
| Follow directions for crab curry, but use 1 lb. med.-size raw shrimp (shelled and deveined) in place of the crab. Add shrimp to stir-fried pork/vegetable mixture; stir-fry until shrimp turn pink ( about 3 mins. ); then add cooking sauce. |
| C.) LOBSTER CANTONESE: |
| 1 1/2 lbs. raw lobster tails (thaw if frozen); 3 tbls. salad oil; 2 tbls. fermented black beans, rinsed, drained, and finely chopped; 2 cloves minced garlic; 1 tsp. fresh minced ginger; 1/4 lb. boneless lean pork, finely ground; 1 whole green onion, thinly sliced; 1 egg, lightly beaten. |
| COOKING SAUCE: |
| In a bowl, stir together 1 tbl. ea., cornstarch, soy sauce, and dry sherry; 1/2 cup of chicken broth; and a dash of white pepper. Mix well and set aside. |
| 1.) Cut the lobster tails in half lengthwise and devein; remove the meat from the shell and cut in bite size pieces. 2.) Heat a wok or wide frying pan over high heat. When pan is hot, add oil. When the oil begins to heat, add beans, garlic, and ginger. Stir once, then add pork and stir-fry until it loses its pinkness (about 2 mins.). 3.) Add lobster and cook, stirring constantly, until the meat is opaque throughout (about 3 - 4 mins.) Stir cooking sauce, add to pan and cook, stirring, until sauce bubbles and thickens. Add onion and egg; stir just until egg begins to set (about 30 secs.). Makes 3 - 4 servings. |
| D.) STIR-FRIED SQUID & PEAS: |
| 1 lb. squid; 2 tbls. salad oil; 1/2 tsp. minced fresh ginger; 1 cup frozen peas, thawed; 1/2 cup of chicken broth; 1 tsp. soy sauce; 1 tbl. oyster sauce; 1/4 tsp. sugar; 2 tsp. cornstarch; 1 tbl. water. |
| 1.) Directions for cleaning the squid: ( a.) Peel off and discard transparent speckled membrane from the hood, exposing the white meat of the hood. ( b.) Pull out the long transparent, sword-shaped shell from inside the hood and dis- card it. ( c.) Holding the hood in one hand and body (with tentacles) in the other, pull gently on body to separate it from the hood. Strip off and discard any material that sep- arates easily from the body, including the ink sac. If ink sac breaks, rinse body to remove ink. squeeze out and discard contents of the hood; rinse inside. ( d.) Turn body upside down so tentacles spread open. Squeeze gently to pop out the hard, parrot-like beak from between the tentacles. ( e.) Slit the hood lengthwise and open flat. With a knife, make 1/2" wide diagonal cuts across the inside of the hood. Repeat in the opposite direction so the knife marks look like crosshatching. Cut hood into 2" square pieces. Wash squares and tentacles, drain, and pat dry. |