 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
From my collection of handwritten recipes. Ingredients:
1/2 lb fresh crabmeat |
4 dried mushrooms |
1/3 cup water chestnut |
1/4 cup sliced bamboo shoot |
4 eggs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons oil |
1/2 teaspoon minced ginger |
2 scallions, minced |
1/2 cup bean sprouts |
Directions:
1. Pick over crabmeat to remove any cartilage or shell. Soak mushrooms in a bowl of warm water until soft, about 15 minutes. Remove stems and discard. Cut caps into thin strips. Coarsely chop water chestnuts and bamboo shoots. Beat eggs with salt and pepper. In a wok, heat oil over high heat until just smoking. Add minced ginger and scallions and stir fry until fragrant, about 10 seconds. Add crabmeat, mushrooms, water chestnuts, and bamboo shoots and stir fry 3 minutes, tossing to blend well. Add bean sprouts and toss to mix. Reduce heat to medium. Pour beaten eggs over crabmeat mixture and cook over moderate heat until omelet is set, about 3 minutes. Serve at once.
|
|