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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was so good on an autumn night. This was the first course, from my one pot cookbook Ingredients:
1 tablespoon oil |
1 onion, diced |
2 garlic cloves, minced |
1 -2 teaspoon gingerroot, minced |
1 red chile, seeded and diced |
2 tablespoons dry sherry or 2 tablespoons rice wine |
8 ounces crabmeat |
12 ounces corn kernels |
2 1/2 cups chicken stock |
1 tablespoon soy sauce |
1 dash salt & pepper |
2 ounces spinach leaves, sliced |
2 eggs, mixed |
Directions:
1. Heat oil in pot.
2. Add onion, garlic, ginger and chili and saute until softened.
3. Add sherry and reduce by half.
4. Add crab, corn, stock, soy sauce, salt, pepper, and simmer for 8 minutes.
5. Stir in spinach and season.
6. Remove from heat,.
7. Add eggs and stir into pot with a fork, forming ribbons.
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