2 tablespoons chicken stock, fresh or canned, or cold water
How To Cook:
PREPARE AHEAD:
1. Pick over the crabmeat, and discard all bits of shell and cartilage.
2. Slice each square of bean curd into ¼-inch slices, and cut the slices in half to make 24 strips 1½ inches long and 1 inch wide.
3. Have the above ingredients, and the oil, scallions, ginger, salt, stock, black pepper and cornstarch mixture within easy reach.
TO COOK:
1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
2. Add the scallions and ginger, stir once or twice, then add the bean curd, salt and chicken stock. Bring to a boil, cover the pan and cook over moderate heat for 2 or 3 minutes.
3. Gently stir in the crabmeat and black pepper, and heat through for about 1 minute. Give the cornstarch mixture a quick stir to recombine it and pour it over the crabmeat.
4. Cook for another minute, stirring constantly, until the crabmeat and bean curd are coated with a light, clear glaze. Transfer to a platter and serve at once.
