Stir Fry Crab Meat And Oriental Greens Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 bunch: Baby Bok Choy,
1/2 tbsp: Cooking Wine,
1 cup: Crab Meat, frozen
1 cup: Chicken Broth,
1/2 tsp: Salt,
2 tsp: Cornstarch,
2 cup: Water,
1 tbsp: Water,
1/2 tbsp: Green Onion, minced
1: Egg white,
1/2 tbsp: Ginger Root, minced
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
1/2 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.
Source from luhu.jp
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 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.
Source from luhu.jp