  |
        |
|
  |
 |
|
|
 The duck and crab are both classic Cantonese dishes, ideal for this dinner party menu for a special occasion. Don't forget to provide finger bowls and extra napkins in case your guests want to eat the crab with their fingers, as the Chinese do.
|
1. Braised Broccoli or Cauliflower
( )
3 tablespoons vegetable oil 450 g (1 lb) broccoli or cauliflower, divided into florets 1 teaspoon salt 1 teaspoon sugar 4 tablespoons chicken stock or water
Preparation time: 5 minutes Cooking time: 2 minutes 2. Cook for 2-3 minutes at most stirring a few times during cooking. Serve hot.
2. Ginger and Spring Onion Crab
( )
1 boiled crab, about 1.25 kg (2 3/4 lb), cleaned and chopped through the shell into large bite-sized pieces 3 tablespoons sherry 3 tablespoons soy sauce 2 tablespoons cornflour 4 tablespoons vegetable oil 4 slices root ginger, peeled and finely chopped 4 spring onions, finely chopped 1 teaspoon salt 2 teaspoons sugar
Preparation time: 20 minutes Cooking time: 7 minutes 2. Heat the oil in a wok untilsmoking, then add the crab and fry for about 1 minute. Add the ginger, spring onions, salt, remaining soy sauce, sugar and the remaining sherry. Stir-fry on high heat for about 3 minutes, stirring all the time. Add a little water if the mixture becomes very dry.
3. Transfer the crab pieces to a warm serving dish and pour
over the sauce.
|
 < |