1 small can crab, cartilage removed and meat flaked. Sprinkle with 1 tsp Chinese rice wine or sherry
5 egg whites
½ cup milk
1 tsp green onion, minced (white part)
A dash of MSG (optional)
1 tbsp cornstarch
4 tbsp lard or shortening
3 lettuce leaves
Beat egg whites, gradually adding milk, until stiff. Carefully fold in the crabmeat, onion, salt, MSG and cornstarch.
Preheat wok and lightly spread lard over the hot surface. Remove wok from heat when lard begins to smoke, then pour in mixture quickly. Stir easily, in quick movements, until mixture becomes set. You may replace the wok over low heat for a few minutes if necessary but pay close attention to the heat, being sure the eggs do not brown.