A Chinese recipe, Bean Curd and Crabmeat will serve 4 people as a main course, or 6 to 8 people as part of a Chinese meal. This dish must be quickly cooked, so before you begin to cook be sure you have all the ingredients prepared and within easy reach.
2 lb. fresh or canned crabmeat
4 cakes of fresh bean curd, about
3-inches square and i-inch thick
3 tablespoons groundnut oil
1 spring onion , chopped
1 teaspoon peeled and finely chopped fresh ginger
½ teaspoons salt
3 tablespoons chicken stock
1 teaspoon freshly ground black pepper
½ teaspoon cornflour
5 teaspoons cold water
5 watercress sprigs
Pick over the crabmeat and discard all bits of cartilage and shell.
Slice each square of bean curd into -inch slices. Cut each slice in half.
Put a heavy, 12-inch frying-pan over high heat for 30 seconds. Add the oil, swirl it about in the pan and heat it for 30 seconds. Turn the heat down to moderate when the oil is hot.
Stir in the chopped spring onion and the ginger. Add the bean curd, salt and chicken stock. Bring to the boil, cover the pan and cook over moderate heat for 3 minutes.
Stir in the crabmeat and black pepper and cook for 1 minute.
Mix the cornflour with the water and add it to the crabmeat. Stirring constantly, cook for 1 minute, or until the crabmeat and bean curd are coated with a clear, light glaze.
Put into a warmed serving dish, garnish with sprigs of watercress and serve at once.