4 tb Peanut oil
2 lb Live, unshelled, crab
– (cleaned) 2 tb Minced garlic
1 t Minced fresh ginger root
4 tb Coarsely chopped scallions
2 tb Chinese rice wine
-??dry sherry 2 tb Light soy sauce
1/2 ts Dark soy sauce
1 pn Salt
1/4 c Chicken broth
HEAT A WOK OVER A HIGH FLAME. Add the oil, and when it is hot, stir-fry the crab quickly until they turn red. Add the remaining ingredients. Continue stirring until the crab are cooked (about 3 minutes). KEN HOM PRODIGY GUEST CHEFS COOKBOOK