- 6 medium soft-shell crabs (cleaned)
- 1 ½ tablespoons Chinese salted black beans (see note)
- 2 tablespoons Chinese rice wine or dry sherry
- 2 cloves garlic, minced (any green part removed)
- 2 tablespoons fresh ginger, minced
- 2 scallions, chopped
- ½ teaspoon dried hot pepper flakes
- 1 tablespoon soy sauce
- ¼ teaspoon sugar
- ½ cup chicken stock
- 2 tablespoons peanut or vegetable oil
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 1 teaspoon sesame oil
- 2 tablespoons fresh coriander, chopped
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
606 calories; 21 grams fat; 3 grams saturated fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 81 grams protein; 331 milligrams cholesterol; 1770 milligrams sodium
- Pat the crabs dry with paper towels and set aside.
- Chop the black beans and combine with the rice wine, garlic, ginger and scallions. Set aside.
- In a separate bowl, combine the hot pepper flakes, soy sauce, sugar and chicken stock. Set aside.
- Heat the peanut or vegetable oil in a large wok or skillet and add the crabs. Stir fry for about three minutes over medium heat. Add the black-bean mixture and continue stir-frying for about one minute.
- Add the soy-sauce mixture, stir and bring to boil. Cover the pan and cook for two minutes. Then add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Correct seasoning (you may wish to add more soy sauce or pepper) and add the sesame oil. Remove from heat and place on heated plates. Sprinkle with coriander and serve.
- Chinese black beans and rice wine are available in most supermarkets.