Seafood Recipe -  Crab Foo Yung

Ingredients

• 1 tsp (5 ml) soy sauce

• 1/2 tsp (2.5ml) chili pepper sauce

• 2 tsp (10ml) sherry

• 1/2 lb (225g) fresh or canned crabmeat

• 4 tbsp (60ml) oil

• 6 Chinese mushrooms, soaked in warm water 20 minutes

• 6 green onions, finely diced 

Sauce:

• 1 cup (250ml) chicken stock

• 2 tsp (10ml) soy sauce

• 1 1/2 tbsp (20ml) cornstarch blended with 1 1/2 tbsp (20ml) water

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Method:

1. Beat eggs lightly in a bowl. Stir in soy and chili pepper sauces with sherry. Shred crabmeat.

2. Heat 1 tbsp (15ml) oil in a wok. Discard mushrooms stalks and slice caps. Stir-fry mushrooms and green onions for 2 minutes; add crabmeat and stir-fry 1 minutes.

3. Remove wok from heat. Remove the mixture to a bowl, cool a few minutes and combine with egg mixture.

4. Heat 3 tbsp (45ml) oil in wok. Add a quarter of mixture and cook until the omelet is just set and lightly browned on the underside. Turn and cook for 1 minute. Place omelet on a serving plate. Repeat to make a total of 4 omelet.

5. TO MAKE SAUCE: Bring stock, soy sauce and blended cornstarch and water to a boil, stirring constantly. Simmer 1 minute.