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Crabs with Black Bean Sauce

Fish and Seafood

Crabs with Black Bean Sauce
6 crabs
2 Tablespoons cornstarch
1 cup vegetable oil
1/2 sweet red pepper, seeded and cut into one-inch cubes
1/2 sweet green pepper, seeded and cut into one-inch cubes
1/2 hot pepper, seeded and minced
2 scallions, cut into one-inch pieces
2 Tablespoons fermented black beans, rinsed and lightly mashed
2 Tablespoons oyster sauce
1/2 cup chicken stock
1 Tablespoon thin soy sauce
1. Chop the crabs into six to eight pieces each. Toss them with the cornstarch, and shake off any excess.
2. Heat wok or deep pan, add oil, and deep fry the pieces of crab for three minutes, remove, and drain. Remove and discard all but one tablespoon of the oil from the wok or pan.
3. Reheat pan and remaining tablespoon of oil and fry all the peppers, scallions, and the fermented beans for two minutes, then add the oyster sauce, chicken stock, and soy sauce, and stir-fry for one minute before adding the drained crabs. Stir-fry this mixture for two or three minutes or until the sauce is reduced to about two tablespoons. Put the crab mixture into a bowl, and serve.

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