INGREDIENTS
½ cup dried mushrooms, shiitake or porcini
4 TBSP. vegetable oil
3 TBSP. minced garlic
2 tsp. peeled and minced fresh ginger
2 cups cooked lump crabmeat
½ tsp. chili-garlic paste, optional
2 TBSP. rice vinegar
2 TBSP. soy sauce
2 tsp. sesame oil
DIRECTIONS
Soak mushrooms in hot water to cover 10 to 15 minutes.
Lift them from the water and chop.
Strain the soaking liquid through a double thickness of paper towels and set aside.
Heat a wok or saute pan over high heat.
Add the oil, then the garlic and ginger.
Stir fry for 15 seconds, then add the crabmeat.
Cook for 30 seconds, then add the mushrooms.
Cook for 30 seconds, then add ½ cup of the reserved mushroom liquid.
Simmer for 1 minute; add the chili paste, vinegar, and soy sauce.
Cook for 30 seconds, turn off heat, add the sesame oil, stir and serve over white rice.
Serves 4.
