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Milk With Crab

Unusual Ingredients

Milk With Crab
1 cup whole milk
2 cups crab meat
6 Tablespoons vegetable oil, divided in half
½ teaspoon coarse salt
1 sweet Chinese sausage, sliced thin, each slice cut in quarters
10 egg whites
½ teaspoon ground dried mushroom powder
½ cup slivered blanched toasted almonds

1. Bring milk to the boil, then allow it to cool, and stir in the cornstarch, and stir until it is completely lump-free.
2. Mix half the oil, the salt and the crab meat, and put in a pre-heated wok or fry pan and stir-fry until the crab meat is heated through, then remove it to a bowl lined with paper towels.
3. Put sausage pieces in a dry wok and stir-fry until they are almost crisp, then remove and dry them with several paper towels.
4. Beat egg whites until foamy but not dry, add the mushroom powder, then add the milk mixture, crab, and sausage pieces one by one, stirring gently after each addition. Then slowly add the rest of the oil mix with the foamed egg whites stirring until they are just about set. Sprinkle the almonds on top and put into preheated individual soup or rice bowls; then serve.

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