Stir-Fried Crabs With Black Bean Sauce
Updated October 10, 2023
- Total Time
- 16 minutes
- Prep Time
- 10 minutes
- Cook Time
- 8 minutes
- Rating
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Ingredients
6 medium soft-shell crabs (cleaned)
1 ½ tablespoons Chinese salted black beans (see note)
2 tablespoons Chinese rice wine or dry sherry
2 cloves garlic, minced (any green part removed)
2 tablespoons fresh ginger, minced
2 scallions, chopped
½ teaspoon dried hot pepper flakes
1 tablespoon soy sauce
¼ teaspoon sugar
½ cup chicken stock
2 tablespoons peanut or vegetable oil
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon sesame oil
2 tablespoons fresh coriander, chopped
Nutritional analysis per serving (2 servings)
14 grams carbs; 332 milligrams cholesterol; 610 calories; 12 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 22 grams fat; 2 grams fiber; 1769 milligrams sodium; 81 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the crabs dry with paper towels and set aside.
- Step 2
Chop the black beans and combine with the rice wine, garlic, ginger and scallions. Set aside.
- Step 3
In a separate bowl, combine the hot pepper flakes, soy sauce, sugar and chicken stock. Set aside.
- Step 4
Heat the peanut or vegetable oil in a large wok or skillet and add the crabs. Stir fry for about three minutes over medium heat. Add the black-bean mixture and continue stir-frying for about one minute.
- Step 5
Add the soy-sauce mixture, stir and bring to boil. Cover the pan and cook for two minutes. Then add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Correct seasoning (you may wish to add more soy sauce or pepper) and add the sesame oil. Remove from heat and place on heated plates. Sprinkle with coriander and serve.
Chinese black beans and rice wine are available in most supermarkets.
Private Notes