---------- 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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