Chinese Vegetables Recipes - Asparagus with Crab Sauce Recipe

Ingredients

• 9 tender asparagus spears

• 2 oz. cooked white crab meat

• 4 tablespoons hot chicken stock

• pinch each pepper, salt and Ve-Tsin (M.S.G.)

• few drops ginger sherry

• few drops sesame oil

• 1/2 teaspoon corn-flour

• 1 teaspoon water

• 1 beaten egg white

• 1 teaspoon peanut oil

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Method:

1. Cut off and discard any woody ends of the asparagus and very thinly peel the remaining lower ends. Cut the asparagus into 1 1/2- to 2-inch lengths.

2. Drop them into very slightly salted boiling water and boil for 9-10 minutes while getting on with the crab sauce. Flake the crab meat and have it ready.

3. Turn the stock, seasonings, sherry and sesame oil into a frying-pan and heat them through. Blend the corn-flour with the water and add it. Cook for 1 1/2 minutes.

4. Add the crab meat and let the mixture come almost to the boil. Remove from the heat and stir in the egg white beaten with the oil.

5. Turn the well drained asparagus into a heated dish and spoon the crab sauce over it.

Note: Canned or frozen crab meat is probably the easiest to prepare. If cooked fresh crab is used, do not include any of the dark meat.