新风蟹誊
An innovative Chinese stir-fry combining tender crab meat with silky eggs, crisp peas and corn, aromatic and flavorful.
Ingredients
12 items- Crab meat 200 g
- Eggs 3
- Green peas 50 g
- Corn kernels 50 g
- Ginger 10 g
- Scallions 2
- Cooking wine (Shaoxing) 1 tbsp
- Light soy sauce 1 tsp
- White pepper a pinch
- Salt to taste
- Sugar 1/2 tsp
- Vegetable oil 2 tbsp
Nutrition
Steps （8 steps）
Thaw frozen crab meat, pat dry with paper towels, and gently shred into pieces, removing any cartilage.
Crack 3 eggs into a small bowl, add 1 tbsp cooking wine and a pinch of white pepper, beat in one direction for 30 seconds until frothy.
Blanch peas and corn in boiling water for 2 minutes, drain and rinse with cold water. Mince ginger and chop scallions.
Heat a wok over high heat, add 2 tbsp oil and swirl to coat. When oil is about 70% hot, add ginger and sizzle for 15 seconds.
Add crab meat and stir-fry over high heat for 30 seconds, then drizzle 1 tbsp cooking wine along the side of the wok and continue frying until crab turns slightly golden.
Reduce heat to medium-low, pour in beaten eggs evenly, let sit for 10 seconds to set the bottom, then gently push the eggs to coat the crab.
When eggs are about 80% set, add peas and corn, turn heat to high, add soy sauce, salt and sugar, stir-fry for about 1 minute.
Sprinkle with scallions, quickly toss a few times, turn off heat and serve immediately on a plate.
Tips
Key tip: Make sure to pat crab meat dry before cooking to avoid excess moisture; after adding eggs, let it sit briefly before stirring to create large egg-crab clusters for a tender texture.
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