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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork. | 2. Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside. | 3. Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crabmeat	1/2	lb	flaked	201.7338	0.0	44.8801	1.1333
egg	6			429.0	2.16	37.68	28.53
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
scallion	2		chopped	64.0	14.68	3.66	0.38
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
rice			steamed	-	-	-	-

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