Wineshark Cooking Class - Stir-fried Vermicelli with Crab Meat and Egg 蟹肉雞蛋炒粉絲

Ingredients (for 4):

• Crab - 1 (around 300g)
• Vermicelli - 40g
• Beansprouts - 175g
• Salt - dashes
• Chives - 75g
• Egg - 3
• Chicken broth - 1/2 cup
• Oil - 2 tbsp + 1 tsp
• Sesame oil - 1 tsp
• White pepper powder - 1/8 tsp
• Sugar - 1/4 tsp

Procedures:

1. Steam the crab for 10 minutes. 

2. Remove the meat from the crab.

3. Mix the crab meat with sesame oil, white pepper powder and sugar. 

4. Soak the vermicelli in water till softened.

5. Heat up the chicken broth till boiling.

6. Turn off the heat and put the vermicelli in, cover with lid to allow the vermicelli to absorb the broth completely.

7. Cut the vermicelli into 3 sections, and then put in whisked the egg and mix well.

8. Cut the beansprouts into halves.

9. Cut the chives into 3cm sections.

10. Heat the wok with 1 tsp of oil, then add dashes of salt. Toss the beansprouts to quickly stir-fry until about 70% done. Remove.

11. Wipe dry the wok and heat it up, pour in 2 tbsp of oil. Add the vermicelli and use chopsticks to separate. Cook until the eggs are well-done.

12. Add the beansprouts back in, add chives and continue to stir-fry.

13. Add crab meat and continue to mix well. Then serve.