Wok-Fried Dungeness Crab

1 1/2 cups fish stock
1/4 cup dark soy sauce
2 tablespoons lime juice
1/2 cup sherry
1 cup fermented black beans, rinsed
1/4 cup chopped cashews
1/2 cup chopped green onions
1/2 cup chopped cilantro leaves
1 pound cleaned Dungeness or jumbo lump crabmeat
1 tablespoon cornstarch mixed with 2 tablespoons water
1/4 cup peanut oil
5 garlic cloves, chopped
2-inch piece fresh ginger, grated
1 Thai chile pepper, minced
4 Dungeness crabs, 1 1/2 pounds each, cleaned and broken into pieces
6 heads baby bok choy, halved and steamed

In a large skillet, combine fish stock, soy, lime juice, sherry, black beans, cashews, green onions, and cilantro. Simmer for 5 minutes or until sauce is starting to thicken. Add the cleaned crabmeat and cornstarch mixture and cook for 1 minute.
Meanwhile, in a large wok over high heat, add the peanut oil. When oil is hot, add the garlic, ginger, chile, and crab pieces and stir-fry for 3 to 4 minutes.
Serve crab pieces with sauce over top and steamed bok choy on the side. Be careful to not to eat any pieces of shell!
Yield: about 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes