💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › crab-green… captured on 2022-07-16 at 17:02:08.
⬅️ Previous capture (2022-06-11)
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---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer]
Title: Stir Fry Crab & Oriental Greens
Categories: oriental
Yield: 2 servings
1 bn baby bok choy
1 c crab meat, frozen
1/2 ts salt
2 c water
1/2 tb green onion, minced
1/2 tb ginger root, minced
1/2 tb cooking wine
1 c chicken broth
2 ts cornstarch
1 tb water
1 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
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.
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