Asparagus Crab

Another card found in my Dad's recipe box. This one is from my Grandma Mable, My mom's mom. Great served over rice I did it slightly different from the recipe card and added more ginger. Both directions are included. Either way it turns out great, and is an easy springtime meal. 

Ingredients

1 lb asparagus (about 1 bunch)

6 oz crabmeat (I used two cans of crabmeat drained)

1Tbl rice wine vinegar

1 cup chicken broth 

1 Tbl soy sauce

1/2 tsp sugar

1 Tbl cornstarch

1 Tbl cold water

3 Tbl peanut oil

1 bunch green onions sliced

1 tsp minced fresh ginger root

Get all of your ingredients together first, Once that is done everything else goes fairly quickly. If you want to serve it with Rice, start your rice on the stove or in your rice cooker by the time it is done so should your asparagus. 

Drain crabmeat and place in a bowl with the rice wine vinegar, far right.

In a medium bowl bowl mix soy sauce, chicken stock, sugar and salt.

In a small separate bowl mix cornstarch and 2Tbl of water far left.

peel and chop ginger bottom right I bought a small piece and used the whole thing. 

finely slice the green onions, I separate the green tops from the thicker bottom parts as the tops take less cooking time. 

Wash and cut up you asparagus.

Steam to a bright green and set aside. 

Heat oil in a wok, I did not have peanut oil so I used sesame oil. Add the bottoms parts of the green onion with the ginger stir fry for a few minutes then add the green onion tops. Stir fry for a minute more than add the crab, stir fry for 15 seconds.

Add in the stock mixture and cornstarch mixture, cook until about half of the liquid has cooked out and the mixture has become thick.

Stir in your already cooked asparagus.