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.