Stir Fry Crab Meat And Oriental Greens

Recipe Ingredients

1		Baby bok choy
1 cup	62g / 2.2oz	Crab meat - frozen
1/2 teaspoon	2.5ml	Salt
2 cups	474ml	Water
1/2 tablespoon	7.5ml	Green onion - minced
1/2 tablespoon	7.5ml	Ginger root - minced
1/2 tablespoon	7.5ml	Cooking wine
1 cup	237ml	Chicken broth
2 teaspoons	10ml	Cornstarch
1 tablespoon	15ml	Water
1		Egg white

Recipe Instructions

Green Vegetable may be baby bok choy, gailan, small butter bok choy.

Cut vegetables into 4-inch lengths. Heat pan with 2 cups water and 1/2 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.

Source:
Hae Sung Hwang

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