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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini