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.
