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.

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