finger-licking chinese-style bourbon crab
I whipped up this dish based on this recipe, substituting the sherry-I-did-not-have for bourbon and adding some peas to make it a bit more of a one-pot dish. We served it over calrose rice cooked with soy sauce, sesame oil and lemongrass. Something about the bourbon in the sauce was absolutely delish and being stir-fry, it was super-fast to make. ;-)
- 1 large live crab (Dungeness is good)
- 3 tbsp oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/2 cup sliced green onions
- 3/4 cup vegetable broth
- 1 tbsp soy sauce
- 1 shot of bourbon
- 1 cup frozen peas, rinsed and drained
- 1/4 tsp sugar
- 1 tsp sesame oil
- 2 tsp cornstarch blended with 3 tbsp water
- Clean the crab thoroughly, discarding the top shell. Separate the legs from the body and cut the body in half. In a bowl, mix broth, soy sauce, bourbon, sugar and sesame oil and set aside. In another bowl, mix cornstarch and water and set aside.
- Heat oil in a large wok. Add the garlic, ginger and green onions, and then add the crab and stir-fry to coat with oil. Pour in broth mixture, add peas and bring to a boil.
- Cook covered until crab shells turn pink. Stir the blended cornstarch if it's settled and then stir it into the dish, bring to a boil again and serve.
