Crab Foo Yung - cooking recipe

Ingredients

1 c. crabmeat
1 tsp. ginger juice
1 Tbsp. sherry wine
4 egg whites
3/4 tsp. salt
2 Tbsp. cornstarch
7 Tbsp. oil
1 c. milk
1 Tbsp. chopped parsley

Preparation

Mix crabmeat with ginger juice and wine.
Beat egg whites stiff; add salt and cornstarch.
Heat oil and let it spread over frying pan.
Mix crabmeat and milk with egg whites.
Pour into frying pan.
Stir constantly until it thickens.
Remove to plate and sprinkle with parsley.
Serve hot.