Stir-fried Crab Fu Yong
A Cantonese dish with pristine white fluffy egg curds and tender, richly fragrant crab meat.
Ingredients
cooked crab meat
300 g
egg whites
3
cooked bamboo shoots, sliced
50 g
fresh shiitake mushrooms, diced
15 g
scallion whites, diced
to taste
fine salt
to taste
MSG
to taste
white pepper powder
to taste
lard
to taste
sesame oil
to taste
Instructions
1
Step 1
Dice the fresh shiitake mushrooms and scallion whites, then stir-fry them in a wok until fragrant. Slice the cooked bamboo shoots, then add the crab meat, egg whites, fine salt, MSG, and white pepper. Mix everything well and set aside.
2
Step 2
Heat the wok, add the lard, and pour in the prepared crab mixture. Toss it a few times with a spatula, then quickly remove from the heat, drizzle with sesame oil, and serve immediately.
