The Ginger & Scallion Crab My Dad's Made 100,000 Times

Ingredients

• 2 lb crab
• 1.5 oz ginger
• 2 oz green onion
• 3 clove garlic
• 3 tbsp cornstarch
• 4 tbsp corn oil
• 1 tbsp oil
• 1 cup water
• 2 tbsp Kikkoman® Oyster Sauce
• 2 tbsp Kikkoman® Soy Sauce
• 1 tsp Kikkoman® Tamari Soy Sauce
• 0.25 tsp white pepper
• 0.5 tsp sugar
• 1 tsp cornstarch
• 1 tbsp water
• 1 tbsp cooking wine
• 1 tsp Kikkoman® Sesame Oil
• 1 tsp oil

Instructions

1. 1

   Wash & freeze crab: (If you're using a frozen crab and are satisfied with its cleanliness, you can skip this step and move on to the next step.)

2. 2

   Prepare aromatics: If you prefer to peel your ginger, you can scrape off the peel with a spoon or with a peeler. You can also choose to keep the nutritious peel on, as long as you wash it thoroughly.

3. 3

   Create sauce: In a separate bowl, mix together oyster sauce, light soy sauce, dark soy sauce, white pepper, and sugar. Set it aside for later.

4. 4

   Cut & coat crab: When the crab is knocked out, remove it from the fridge and take it to the cutting board to start processing it.

5. 5

   Stir-fry crab: Heat the wok on the highest setting. Once it's hot, add corn oil, and swirl to coat the wok. It'll only take a few seconds for the oil to heat up, at which point, you can add the coated crab pieces in one at a time. For this initial stir-fry step, skip the legs and main shell.

6. 6

   Stir-fry everything: Set the heat to high, then add in oil, reserved from the previous step. Add the garlic, ginger, and the white parts of the green onions, and fry until fragrant, or about 20 seconds.