Stir Fry Crab Meat & Oriental Greens
Submitted by Dorothydoll
Silky crab meat stir-fried with ginger, scallions, and cooking wine, finished with wispy egg white and poured over blanched baby bok choy. A light, elegant Chinese seafood dish ready in 35 minutes.
YIELD
2 servingsPREP
10 minCOOK
25 minREADY
35 minThis is Chinese home cooking at its most elegant.
Sweet crab meat gets a gentle stir-fry with ginger and scallions, then simmers briefly in chicken broth spiked with cooking wine. The finishing touch is a stream of beaten egg white swirled through the sauce, creating silky, cloud-like ribbons that cling to every piece of crab.
Blanched baby bok choy lines the platter underneath, soaking up that gorgeous, glossy sauce. Serve it alongside steamed rice and you’ve got a meal that feels like a special occasion without the fuss.
Kitchen Tips
- Stir the crab meat gently in the wok. It breaks apart easily, and you want pieces, not a paste
- Beat the egg white until frothy and drizzle it in a thin stream while stirring constantly. This creates those wispy ribbons instead of scrambled chunks
- Scallops make a great swap for crab here if you want something with a little more bite
- Blanch the bok choy for just one minute. Any longer and it goes limp and loses that fresh, green snap
Ingredients
Directions
Cut vegetables into 4 inch lengths.
Heat pan with 2 cups water and ½ 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 egg white 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.
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