Ingredients Jump to Instructions ↓

  1. 2 tbsps. peanut oil

  2. 3 oz. canned bamboo shoots, cut into strips

  3. Salt, sugar and MSG

  4. 3 oz. cooked white crab meat, flaked

  5. 1/2 tsp. ginger sherry

  6. 2/3 c. chicken stock

  7. 1 tsp. cornstarch mixed with

  8. 2 tsp. cold water

  9. 2 tbsps. milk

  10. 1 sprig parsley or watercress

Instructions Jump to Ingredients ↑

  1. Heat oil in wok.

  2. Add bamboo shoots, season with a pinch of salt, sugar and MSG and cook for 3 minutes, constantly stirring. Remove and set aside.

  3. Wipe out the wok. Add the remaining oil.

  4. When hot, add crab meat and as it cooks, add sherry, stock and another pinch of salt, sugar and MSG, turning and tossing for 15 seconds.

  5. Add cornstarch mixture and stir while it comes to the boil.

  6. Add milk and bring to boil again.

  7. Return the bamboo shoots and heat through for 15 seconds.

  8. Garnish with a sprig of parsley or watercress.


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