2. Beat the egg whites in a mixing bowl and add the chicken broth. Set aside.
3. In a wok or skillet heat the oil, and when it is hot add the ginger. Add the crab meat and stir briefly. Add the soy sauce, wine, monosodium glutamate, salt, and sugar. Turn the heat to low and gradually stir in the egg white mixture. Stir by gently bringing the food from the bottom to the top in a folding motion. When almost set, blend the cornstarch with the water and stir in. When thickened, add the chopped scallion. Transfer to a serving dish, serve with white vinegar and minced ginger on the side.
YIELD: 3 to 8 servings
(After a recipe in The Chinese Cookbook by Craig Claiborne and Virginia Lee, 1972, J.B. Lippincott Company, Philadelphia, PA and New York, NY)