Stir-Fried Eggs with Crabmeat


Preparation info
  • It serves


    as a luncheon dish.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

A delicate but tasty dish using just those basics of Chinese flavoring—ginger, sherry, and scallions.


  • 5 tablespoons oil
  • 2 quarter -sized slices peeled ginger, minced
  • 1 sm


Heat a wok or large, heavy skillet over high heat until hot; add 2 tablespoons of the oil, swirl, and heat for 30 seconds. Toss in the ginger, scallions, and crabmeat. Stir rapidly to mingle well. Sprinkle in the salt and the sherry and stir a few times. Pour into a dish and reserve.

Clean t