Yield: 2 Servings
|1 bunch||Baby bok choy|
|1 cup||Crab meat, frozen|
|½ tablespoon||Green onion, minced|
|½ tablespoon||Ginger root, minced|
|½ tablespoon||Cooking wine|
|1 cup||Chicken broth|
|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.