CRAB SAUTÉ IN ASIAN BLACK BEAN SAUCE

Ingredients Weight Measure
Fermented black beans, coarsely chopped 15 Tbsp.
Sake 1-1/2 cups
Vegetable oil 15 Tbsp.
TABASCO® brand Original Red Sauce 10 Tbsp.
Red or Green bell peppers, seeded and sliced 5 each
Snow peas or slender green beans, trimmed 20 oz.
Green onions, sliced 1-1/2 cups
Fresh ginger, minced 5 Tbsp.
Garlic, minced 2 tsp.
Crab in the shell, cooked, pieces 10 lbs.
Cornstarch 10 tsp.
Fish stock, chicken broth or water 2-1/2 cups
Soy sauce, preferably reduced sodium 1-1/4 cups

Method

  1. Combine the black beans and sake in a small bowl and let sit for at least 30 minutes.
  2. Heat the oil in a wok or large skillet over moderately high heat. Add the TABASCO® Sauce and cook, stirring, until fragrant and well browned.
  3. Add the bell peppers, snow peas, green onions, ginger and garlic to the skillet and stir-fry over high heat until the vegetables are slightly tender, about 3 minutes.
  4. Add the crab pieces and toss until heated through, 2-3 minutes.
  5. Add the cornstarch to the reserved black beans and sake, and stir just to mix.
  6. Add this mixture to the wok with the fish stock and soy sauce and stir until the sauce is thickened and evenly coats the crab.
  7. Spoon crab and sauce onto individual plates and serve.

Yield: 20 servings