Three-Shred Stir-Fried Crab
A classic Zhejiang-style stir-fry featuring crab meat as the main ingredient, wok-tossed with julienned scallions, ginger, and chili. The dish has a fresh, light appearance, tender texture, and a savory flavor with a gentle heat.
Ingredients
Frozen fresh crab (thaw until soft, rinse with clean water, cut into chunks, gently crack large hard claws with knife)
500 g
Scallion (wash clean, cut into fine shreds)
50 g total (with ginger)
Ginger (wash clean, cut into fine shreds)
50 g total (with scallion)
Small green chili pepper (wash clean, cut into fine shreds)
25 g
Cooking wine
1 tbsp
Cooking oil
30 g
Fine salt
1/3 tsp
MSG
1/3 tsp
White pepper
1/3 tsp
Instructions
1
Preparing the Crab
After the crab has thawed and softened, rinse it clean with water, cut it into appropriate chunks, and gently crack the large, hard front claws with a knife. Fry the crab shells until red, then remove and set aside. Leave a little oil in the wok. Wash the scallions, ginger, and chili peppers clean and cut them all into fine shreds.
2
Stir-Frying
Heat the cooking oil in a wok until hot, fry the crab shells until red, then remove and set aside. Leave a little oil in the wok, add the shredded scallions, ginger, and chili peppers and briefly stir-fry. Add the crab meat, then immediately add the cooking wine, fine salt, MSG, and white pepper in sequence, stir-frying until the crab meat is cooked through. Arrange on a serving plate together with the crab shells and serve.
