Ingredients:
1 B.C. Dungeness crab (approx 2.5 lbs) (B.C. = Bristish Columbia, Canada)
8 slices of ginger
4 garlic
60g dried wild wood ear
80g Chinese celery
80g king oyster mushroom
60g green bell pepper
60g red bell pepper
2 spring onions
Seasoning:
2½ tbsp Amoy Oyster Sauce
2½ tbsp Amoy Golden Label Light Soy Sauce
1⅓ tsp chicken bouillon powder
2½ tbsp sugar
Procedure:
1. Clean crab and cut into pieces. Deep-fry crab over high heat and put aside.
2. Soak dried wild wood ear in water.
3. Chop Chinese celery into sections; cut garlic into slices; dice mushroom, green, and red bell pepper.
4. Stir-fry ginger and garlic over medium heat; add vegetables. Finally, stir in crab.
5. Add seasoning ingredients. Mix water with cornstarch and add to wok. Ready to be served.
8 slices of ginger
4 garlic
60g dried wild wood ear
80g Chinese celery
80g king oyster mushroom
60g green bell pepper
60g red bell pepper
2 spring onions
Seasoning:
2½ tbsp Amoy Oyster Sauce
2½ tbsp Amoy Golden Label Light Soy Sauce
1⅓ tsp chicken bouillon powder
2½ tbsp sugar
Procedure:
1. Clean crab and cut into pieces. Deep-fry crab over high heat and put aside.
2. Soak dried wild wood ear in water.
3. Chop Chinese celery into sections; cut garlic into slices; dice mushroom, green, and red bell pepper.
4. Stir-fry ginger and garlic over medium heat; add vegetables. Finally, stir in crab.
5. Add seasoning ingredients. Mix water with cornstarch and add to wok. Ready to be served.
Restaurant: Fortune House Seafood Restaurant, 4700 Kingsway, Ste 2199A, Burnaby, BC, Canada
Recipe Type: Authentic
Submitted By: Chef Wing HoRecipe Type: Authentic
Recipe Author: Chef Wing Ho
Original Photograph By: Chef Wing Ho/Fortune House Seafood Restaurant/chinesemasterchefs.com/
Photograph Retouched By: Recipe Spy
Source: http://chinesemasterchefs.com/portfolio/sauteed-b-c-dungeness-crabs-with-mixed-mushrooms-and-chinese-celery-by-chef-wing-ho/