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Li Li's Scrambled Egg White with Crabmeat

Fish and Seafood

Li Li's Scrambled Egg White with Crabmeat
7 egg whites
1/2 pound crabmeat
1 Tablespoon cornstarch
1 Tablespoon dry sherry
salt and sugar, to taste
2 cups corn oil
4 slices fresh ginger
1 cup chicken stock
10 thin slices bamboo shoots, mince or cut into thin strips
2 scallions, minced
2 Tablespoons cornstarch mixed with two tablespoons of cold water
1. Beat egg whites until stiff. Gently, fold in crabmeat, cornstarch, sherry, salt and sugar.
2. Heat oil, fry ginger for a minute or two then remove and gently add egg white mixture cooking it slowly. When lightly set, lift it out with a fine-meshed strainer; do not remove from the strainer. Remove oil in wok and set aside for another use.
3. Heat wok, add the stock and bring to the boil then add bamboo shoots and cook one minute. Add egg white mixture and warm it for a minute, no more.
4. Mix cornstarch mixture and gently stir it in allowing the mixture to thicken. Remove it to a serving bowl and garnish with minced scallions, then serve.

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