Vietnamese Ginger Crab

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1 Dungeness crab, parcooked and cleaned, claws removed, body cut in pieces

2 tablespoons vegetable oil

2 garlic cloves, minced

1 3-inch piece of fresh ginger, peeled and cut into slivers

1 shallot, minced

2 tsp. salt

1 tsp sugar

2 tsp. soy sauce

1/2 tsp. ground black pepper

3 tbsp. rice cooking wine (shao hsing) or dry sherry

2 scallions, cut into 2-inch lengths

A good handful of fresh cilantro leaves

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