Stir fry crab & oriental greens

Yield: 2 Servings

Measure Ingredient
1 bunch Baby bok choy
1 cup Crab meat, frozen
½ teaspoon Salt
2 cups Water
½ tablespoon Green onion, minced
½ tablespoon Ginger root, minced
½ tablespoon Cooking wine
1 cup Chicken broth
2 teaspoons Cornstarch
1 tablespoon Water
1 \N Egg white

Green Vegetable may be baby bok choy, gai lan, small butter bok choy.

Cut vegetables into 4-inch lengths. Heat pan with 2 cups water and ½ teaspoon salt until boiling. Add greens and cook for 1 minute.

Remove, drain, and arrange on serving platter. Heat wok and add 3 tablespoons oil. Heat until very hot. Add the minced green onion and ginger; stir-fry until fragrant. Add the crab meat. Stir fry gently. Add the cooking wine and the chicken broth; bring to boiling.

Mix cornstarch with 1 tablespoon water. Add to crab mixture and cook briefly, stirring, to thicken sauce. Beat the egg white until frothy.

Add in a thin stream to crab mixture, stirring constantly to keep egg white from setting immediately. If desired, add 1 tablespoon oil for sheen. Remove from heat and pour over vegetable. Serve with hot steamed rice. If desired, scallops may be substituted for the crab meat.

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