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Stir-Fried Crabmeat with Pork

1 lb Lump crabmeat
1/4 lb Lean pork
2 sl Fresh ginger root
2 Eggs
2 Scallions
2 tb Soy sauce
2 tb Sherry
2 tb Water
1/2 ts Salt
1/2 ts Sugar
2 (up to) 3 tb Oil

Pick over and shred crabmeat. Mince or grind pork; mince ginger root. Beat eggs lightly. Shred scallions.

Combine soy sauce, sherry, water, salt and sugar.

Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add crabmeat and ginger; stir-fry a few times. Then gently stir in eggs.

Add soy-sherry mixture and cook, stirring, over low heat 3 to 4 minutes. Garnish with shredded scallions and serve.

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