Prep 15 mins
Cook 8 mins
This is an old Madame Wong recipe that I tried for the first time last night. It came out like a great big, loose, egg fu yung, or 'egg stew' and was total comfort food on a cold night. I changed a couple of things (added more egg and scallion and less oil) but this is pretty close to the original recipe. I think this recipe could really be played around with...I plan on trying it with small, cooked shrimp and, perhaps, adding some chopped spinach for more color and nutrition. One thing for sure, don't omit or substitute the fresh ginger!! The ginger is what made this so special for us. A non-stick wok is very useful for this recipe.
- 1⁄2 lb fresh crabmeat, flaked
- 6 eggs
- 1 cup chicken stock
- 2 tablespoons light soy sauce
- 3 tablespoons oil
- 1 tablespoon fresh ginger, chopped fine
- 2 scallions, chopped fine
- 1 tablespoon cornstarch, dissolved in 2 T. water
- 1 tablespoon red wine vinegar
- hot steamed rice
- Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork.
- Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside.
- Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice.
The flavor is wonderful - the ginger comes through beautifully. I only used 3 tbsp of chicken stock and no corn starch - Sprayed the pan with "No Oil" Cut the recipe to 3 eggs but followed all the ingredients except the stock - Gorgeous flavor loaded omelet Thankd Hey Jude for a lovely dinner