Crabs with Green Peppers and Black Beans

Ingredients:
Serves 2

1 large crab, cleaned, drained, pat dry and cut into pieces (I separated the legs and left the body halves whole)
peanut oil, 2 cups and 3 tablespoons
1 large green bell pepper, cut into 1/2" chunks
1 tablespoon each, ginger, garlic, green onion, black beans, chopped
1 tablespoon of hot chilly pepper (optional)
2 tablespoons of corn starch
Sauce: 1/2 cup of water, 1 tablespoon rice wine, 1 teaspoon each of sugar and salt

Instructions:

1. Heat 2 cups of oil in a skillet or wok until hot. Dip the crab pieces cut-sides into the corn starch, shake the access and fry about two minutes each side. Set aside on a big plate, let them drain over paper towels.  (Be aware that the crab pieces will "scream" when they are fried - wouldn't you? This recipe is not for the faint-hearted.)

2. Heat 3 tablespoons of oil in a clean skillet or wok. Stir-fry the ginger, garlic, green onion and black beans until fragrant about 30 seconds. Add crabs, green pepper and sauce. Lower the heat and cook 3-5 minutes until sauce is thickened, pepper tender and crabs cooked through.

3. Serve immediately with lots napkins.