1 bn Baby bok choy 1 cup of Crab meat, frozen 1/2 teaspoon of salt 2 cups of water 1/2 tablespoons of green onion, minced 1/2 tablespoon of ginger root, minced 1/2 tablespoon of cooking wine 1 cup of chicken broth 2 teaspoons of cornstarch 1 tablespoon of 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.
