Fresh Asparagus in Crab Sauce

Name: Fresh Asparagus in Crab Sauce
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1½ teaspoons sugar; 1 dessertspoon rice wine or dry sherry; Freshly ground white pepper to taste; ¼ teaspoon salt; 4 oz (110 g) fresh crabmeat mixed red and white; 4 oz (110 g) fresh crabmeat mixed red and white; 1 egg white; 4 oz (110 g) fresh crabmeat mixed red and white; 6 fl oz (180 ml) Rich Chicken Stock; 1 dessertspoon finely chopped garlic; 1 dessertspoon finely chopped ginger; 1½ pounds (675 g) large asparagus, tough ends trimmed; Salt to taste; 1 dessertspoon rice wine or dry sherry; 4 fl oz (110 ml) Rich Chicken Stock; 1 scant teaspoon cornflour mixed with 1 scant teaspoon water; 2 dessertspoons finely chopped green spring onion tops; 1 dessertspoon sesame oil; 1 scant teaspoon cornflour mixed with 1 scant teaspoon water

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

The Chinese in Hong Kong prefer large asparagus because they are meatier and are believed to have more taste. The restaurants there serve the asparagus with a crab sauce. This is a rich and tasty dish, a perfect combination of two exotic and unusual foods.

Ingredients

6 fl oz (180 ml) Rich Chicken Stock
1 dessertspoon

Asia
Hong Kong (China)
China
Side dish
Gluten-free

Method

In a wok or large pan, combine the chicken stock, ginger, garlic and salt. Bring to a boil, add the asparagus and cook over high heat for about 4 minutes or until the asparagus is barely tender. Remove the asparagus with a slotted spoon, arrange on a serving plate, and keep warm. Most of the liquid should have evaporated from the wok.

Wipe the wok clean and add the chicken stock, rice w