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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Flake crab meat, removing hard membranes. Remove flowers from asparagus and set aside. Cut stalks into 2" pieces. Cook asparagus flowers and stalks in boiling, salted water for 3 minutes then drain. | 2. In a large pot, bring sherry, soy sauce and chicken broth to a boil. | 3. Heat vegetable oil in a skillet or wok on medium heat and cook green onion for no more than 1 minute. Add crab meat and asparagus for 2 minutes more. | 4. Add vegetables and crab meat to the broth mixture. Stir in hot sauce and corn starch mixture. Simmer until broth thickens slightly (about a minute). | 5. Garnish with chives and serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crab	1/2	lb		190.4004	0.0	41.4574	1.36
asparagus	1			90.7186	17.5994	9.979	0.5443
soy sauce	1/2	tablespoon		4.24	0.3944	0.6512	0.0456
cooking sherry	1	tablespoon		-	-	-	-
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
green onion	1		minced	19.17	4.0754	0.6887	0.3337
sauce	1 1/2	1/2		14.775	0.41100000000000003	0.7747	1.119
cornstarch	1	tablespoon	mixed	30.48	7.3016	0.0208	0.004
water	3	tablespoons		0.0	0.0	0.0	0.0
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.