Ginger–Scallion Crab and Crispy Vermicelli Stir-Fry Recipe | James Beard Foundation

Ingredients

• 1/4 cup vegetable oil, such as canola
• 1 bunch scallions (8 or 9), white and green parts finely chopped (about 1 cup)
• 1/2 cup peeled and finely chopped ginger (about 8-inch piece)
• 1 tablespoon kosher salt
• 1/2 cup homemade chicken stock or canned low-sodium chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon unseasoned rice vinegar