• 2 tablespoons vegetable oil

• 2 tablespoons salted black beans, coarsely chopped

• 2 garlic cloves, chopped

• 2 tablespoons finely chopped fresh root ginger

• 4 spring onions, chopped

• 250 g/8 oz lean pork, finely minced

• 1 large cooked crab, chopped into serving pieces

• 2 tablespoons dry sherry

• 300 ml/1/2 pint Chicken Stock

• 2 eggs, beaten

• 1-2 teaspoons sesame oil

• spring onion flowers, to garnish

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Method:

1. Heat the oil in a preheated wok or heavy-based frying pan. Add the black beans, garlic, ginger and spring onions and stir-fry briskly for 30 seconds.

2. Add the pork and brown quickly for 1 minute. Add the crab, sherry and stock and boil rapidly for 8-10 minutes.

3. Combine the eggs and sesame oil and stir into the wok. Stir for 30 seconds, until the egg has cooked into strands.

4. Transfer to a warmed serving dish, garnish with spring onion flowers and serve immediately.