Stir fry crab meat and oriental greens
2 servings
Ingredients
| Quantity | 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 | Egg white | |
Directions
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 adn 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 eggwhite until frothy. Add in a thin stream to crab mixture, stirring constantly to keep eggwhite 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.