Cracked Crab In Ginger Wine Sauce - cooking recipe

Ingredients

1 dungeness crabs (already cooked) or 4 blue crabs (already cooked)
flour, for dusting
1/2 cup chicken stock
1/4 1/4 cup sake or 1/4 cup dry sherry
6 green onions, trimmed and cut diagonally into 1-inch lengths
1/4 cup fresh basil, chopped
2 teaspoons chinese black vinegar or 2 teaspoons balsamic vinegar
2 teaspoons soy sauce
1 tablespoon oil
1/4 - 1/3 cup fresh gingerroot, minced
1 tablespoon cornstarch, dissolved in
2 tablespoons water

Preparation

To clean the crab, pull of the top shell. Remove and discard the feathery off-white lungs and spongy parts under the shell. Break off the leg and claws and crack them with a mallet.
If using Dungeness crab, cut the body into 4 pieces; if using blue crabs, cut the bodies in half.
Dust the crab pieces with flour to coat lightly.
Prepare the sauce: Stir the chicken stock, rice wine, green onions, basil, black vinegar, and soy sauce together in a bowl.
Heat wok over high heat until hot. Add the oil and swirl to coat the sides. Add the coated crab pieces and stir fry for 1 minute. Add ginger and stir fry for 2 minutes.
Pour in the sauce and bring to a boil. Reduce the heat to a simmer, cover the wok, and cook stirring once, until the crab is heated through, approximately 4 minutes.
Stir in the dissolved cornstarch and cook, stirring until the sauce boils and thickens, about 2-3 minutes.