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Sautéed B.C. Dungeness Crabs with Mixed Mushrooms and Chinese Celery by Chef Wing HoSautéed B.C. Dungeness Crabs with Mixed Mushrooms and Chinese Celery by Chef Wing Ho

On 18, Feb 2013 | In | By admin

Sautéed B.C. Dungeness Crabs with Mixed Mushrooms and Chinese Celery by Chef Wing Ho

Recognized for its detoxifying agent, wild wood ear is a popular ingredient in Chinese cuisine. Chef Wing Ho creates a wholesome recipe by pairing the magical fungus with B.C. Dungeness crabs and a mixed of vegetables.

 

INGREDIENTS
1 B.C. Dungeness crab (approx 2.5 lbs)
8 slices of ginger
4 garlic
60g dried wild wood ear
80g Chinese celery
80g king oyster mushroom
60g green bell pepper
60g red bell pepper
2 spring onions

 

SEASONING
2½ tbsp Amoy Oyster Sauce
2½ tbsp Amoy Golden Label Light Soy Sauce
1 1/3 tsp chicken bouillon powder
2½ tbsp sugar

 
STEPS
1. Clean crab and cut into pieces. Deep-fry crab over high heat and put aside.
2. Soak dried wild wood ear in water.
3. Chop Chinese celery into sections; cut garlic into slices; dice mushroom, green, and red bell pepper.
4. Stir-fry ginger and garlic over medium heat; add vegetables. Finally, stir in crab.
5. Add seasoning ingredients. Mix water with cornstarch and add to wok. Ready to be served.

 
TASTE THIS CULINARY CREATION AT:
Fortune House Seafood Restaurant
4700 Kingsway
Ste 2199A
Burnaby, BC V5H 4M1
Tel: (604) 438-8686