Stir-fried crab with ginger and scallion

Jiāng Cōng Chǎo Xiè (Stir-fried Crab with Ginger and Scallions) showcases the Cantonese philosophy of letting premium ingredients shine. Fresh crab is wok-tossed with generous amounts of smashed ginger, scallion whites, and a light soy-based sauce. The result is sweet, aromatic, and utterly satisfying.

食材清单

• 2 live crabs (about 600 g each)
• 50 g ginger (thick slices)
• 6 scallions (cut into 5 cm pieces)
• 3 cloves garlic (smashed)
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tbsp cornstarch (mixed with 2 tbsp water)
• 1/2 cup chicken stock
• 3 tbsp vegetable oil

制作步骤

1. 1. Marinate fried crab with ginger and scallion in cooking wine and a little starch for 10 minutes
2. 2. Heat oil in a pan, add ginger and scallions and fry crabs quickly, stir-fry until they change color and serve.
3. 3. Leave the oil in the pot and sauté the minced garlic and ginger until fragrant.
4. 4. Add crab, onion, ginger and garlic and stir-fry until cooked
5. 5. Pour back the fried crab with ginger and green onion, add oyster sauce and light soy sauce and stir-fry quickly evenly
6. 6. Thinly thicken the gravy, take it out of the pan and serve on a plate