---------- 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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