Stir Fry Crabs with Ginger and Scallions

Wash the crab, pull off the top shell, put its shell aside, and pull off the gills to discard. Chop the body into 4 or the desired number of pieces.

Heat wok on high heat and add oil. Add in ginger slices and half of the scallions. Stir fry until fragrant.

Place the crab pieces into the wok, including the top shell.Stir fry over high heat for 2 to 3 minutes, exposing all sides of the crab to heat until brown.

Pour in the rice wine and sugar. Give it a stir then cover the wok.

Turn the heat down to medium and cook for 5 minutes, checking frequently. If it becomes dry in the wok, add a small amount of water (1/4 cup at most). The point here is to have enough liquid in the wok to keep the crab meat moist at the end but with little to no sauce. With 2 minutes left to go,add the rest of the scallions, stir once and cover.

To check if the crab is cooked through, use a fork to pierce its fleshy parts. If the crab meat separates easily, it is done. Take out immediately and serve hot.