1. Pick over and shred crabmeat. Cut scallion stalks in 1/2-inch sections. Mince ginger root.

2. Combine soy sauce, sherry and salt.

3. Heat oil. Add crabmeat and minced ginger root; stir-fry about 1 minute over medium heat. Add scallion sections; stir-fry a few times more.

4. Stir in soy-sherry mixture and heat quickly. Simmer, covered, 2 to 3 minutes.

5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Serve at once, either plain or with a vinegar dip (see recipe "All-Purpose Seafood Dip").

1. For the lump crabmeat, substitute canned crabmeat or 2 crabs, shelled.

2. For the minced ginger, substitute 1 teaspoon ginger juice and blend into crabmeat.

3. In step 4, instead of simmering, stir-fry the ingredients over low heat until the liquids are nearly absorbed. Omit the cornstarch paste.

4. With Black Bean Sauce-Mash together 1 tablespoon fermented black beans (soaked) and 1 garlic clove, minced. Add to heated oil in step 3, stir-frying a few times. Then add the crabmeat. Omit the ginger root and soy sauce; increase the sherry to 1/2 cup.

5. With Chinese Cabbage #1-Shred and blanch 1 pound Chinese cabbage stems. Add with the scallion in step 3.

6. With Chinese Cabbage #2-Cut 1 pound Chinese cabbage stems in 3-inch sections. Cook until tender in stock or water; then drain and keep warm. After step 5, arrange crabmeat mixture over cooked cabbage stems and serve.

7. With Mushrooms-Drain 1/2 cup canned button mushrooms and add with scallions in step 3. Pick up steps 4 and 5.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.