1 lbasparagus(1 bunch, washed and sliced into 2 inch pieces)
2 tablespoonwater(to mix with the cornstarch)
1 tablespoondry sherry
1 teaspoonsesame seed oil
2 teaspoonsoy sauce
8 ozcooked crabmeat
In a large stock pot, bring the broth and ginger to a boil over medium high heat. Add the cut asparagus and reduce heat to medium low and simmer, covered, for about 3 minutes (until slightly tender).
Temper the beaten egg by adding 2-3 tablespoon of the broth to the beaten egg, slowly adding it in while whisking. Add the broth very slowly with the first tablespoon of broth. Then slowly add the beaten egg mixture to the broth, stirring it in to form thin thread-like strands.
Add cornstarch mixture and allow to continue to cook for about one minute, until slightly thickened. Then add remaining ingredients: dry sherry, sesame seed oil, soy sauce, and cooked crab meat. Stir to combine and allow to cook for an additional 2-3 minutes until the crab meat is warmed. Taste just before serving, add additional soy sauce (if you desire more salt flavor).
*Either lump or flake crab meat (usually vacuum sealed in a package or canned) will work, as will frozen crab meat. However, do not use crab substitutes as they are most often made out of pollock fish that is shaped, flavored, and colored to have crab meat appearance.