Stir Fry Crab Meat & Oriental Greens
Yield
2 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
bok choy
baby |
*
|
| 1 | cup |
crab meat
frozen |
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
water
|
|
| ½ | tablespoon |
scallions, spring or green onions
minced |
|
| ½ | tablespoon |
ginger root
minced |
|
| ½ | tablespoon |
cooking wine
|
* |
| 1 | cup |
chicken broth
|
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | tablespoon |
water
|
|
| 1 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
bok choy
baby |
*
|
| 237 | ml |
crab meat
frozen |
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
water
|
|
| 7.5 | ml |
scallions, spring or green onions
minced |
|
| 7.5 | ml |
ginger root
minced |
|
| 7.5 | ml |
cooking wine
|
* |
| 237 | ml |
chicken broth
|
|
| 1E+1 | ml |
cornstarch
|
|
| 15 | ml |
water
|
|
| 1 | each |
egg whites
|
*
|
Directions
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 egg white 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.
