Fluffy egg whites are stir-fried
with scallions and fresh crab for a unique and flavorful Asian
dish.
Fried
Eggs Shanghai-Style
- 6 large egg whites
1/2 cup milk
1/4 pound crab meat
2 green onions, trimmed and sliced
2 teaspoons cornstarch
1 teaspoon sherry
1/8 teaspoon salt
3 tablespoons vegetable oil
- Beat egg whites until
slightly stiff. Slowly add milk and beat until stiff. Fold in
crab, green onions, cornstarch, sherry and salt.
- Heat oil in a wok until
hot. Add egg mixture, gently folding and turning while the eggs
become firm. Serve hot.
Makes 6 servings.
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