Ginger and Scallion Crab Stir-Fried Rice Cakes
Fresh swimming crab is wok-tossed with ginger, scallion and chewy rice cakes that absorb the shellfish sweetness. Precise timing keeps the crab just cooked and the cakes springy, a Cantonese classic where seafood and starch unite.
Instructions
- 1
Put ginger and garlic seed oil into the pot for 3 minutes on the V setting, reverse with a small spoon 🥄.
- 2
Add the cleaned and chopped crabs with the gills removed, pour in all the seasonings and water, then reverse for 3 minutes on speed V with a small spoon 🥄.
- 3
Put the sliced rice cakes into the pot, cook on V setting for 4 minutes, stirring with a small spoon 🥄. <If the rice cakes are thin, 3 minutes>
- 4
When the music plays, serve it and sprinkle with chopped green onions, then you can enjoy it.
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Ingredients
Main Ingredients
- Swimming crab1只〈约230克切块〉或青蟹
- rice cake250克〈切条状〉
- Yellow wine20 g
- Ginger4 slice
- Garlic2 颗
- shiitake mushroom1-2朵切片
- Green and red bell peppersto taste
- Water50 g
Seasonings
- light soy sauce10 g
- Oyster sauce20 g
- Olive oil10 g
- Salt〈根据自己口味，口味淡的人可以不放，蟹自带咸味〉
Auxiliary Ingredients
- chopped green onions随意