Pan Fried Dungeness Crab with a Cantonese inspired Ginger-Lemongrass Sauce, Sweet Rice Salad and Dai

Ingredients

• 3 tablespoons peanut oil
• 1 tablespoon chopped green onion, white and green parts
• 2 teaspoons finely minced lemon grass, tender white part only
• 1/2 large red bell pepper, stemmed, seeded, and julienned
• 2 teaspoons peeled and grated fresh ginger
• 1/2 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1 cup chicken stock, homemade or low sodium canned
• 5 teaspoons soy sauce
• 2 1/2 teaspoons sugar
• 2 teaspoons Chinese chili paste
• 1 teaspoon Chinese fermented black beans with garlic
• 1 teaspoon Chinese hot sauce (the chunky red kind from dim sum)
• 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
• 1/4 cup sake
• 1 dungeness crab (about 1 1/2 pounds), cooked, top shell removed, cleaned, cut into quarters
• 1 1/2 cup Japanese “sweet rice”
• 1 1/2 cups water
• 1/2 cup diced water chestnuts
• 1 cup rice wine vinegar
• 1 red bell pepper diced
• 1/4 cup nori fumi furikake (Japanese rice seasoning)