4 tablespoon peanut oil
2 lb live, unshelled, crab (cleaned)
2 tablespoon minced garlic
1 teaspoon minced fresh ginger root
4 tablespoon coarsely chopped scallions
2 tablespoon chinese rice wine =or=- dry sherry
2 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1 pinch salt
1/4 cup 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).
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