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Add a photoServings: 2
Ingredients
- 1 bn Baby Bok Choy
- 1 c. Crab Meat, frzn
- 1/2 tsp Salt
- 2 c. Water
- 1/2 Tbsp. Green Onion, chopped
- 1/2 Tbsp. Ginger Root, chopped
- 1/2 Tbsp. Cooking Wine
- 1 c. Chicken Broth
- 2 tsp Cornstarch
- 1 Tbsp. Water
- 1 x Egg white
Directions
- Green Vegetable may be baby bok choy, gai lan, small butter bok choy. Cut vegetables into 4-inch lengths. Heat pan with 2 c. water and 1/2 tsp. salt till boiling. Add in greens and cook for 1 minute. Remove, drain, and arrange on serving platter. Heat wok adn add in 3 Tbsp. oil. Heat till very warm. Add in the chopped green onion and ginger; stir-fry till fragrant.
- Add in the crab meat. Stir fry gently. Add in the cooking wine and the chicken broth; bring to boiling. Mix cornstarch with 1 Tbsp. water. Add in to crab mix and cook briefly, stirring, to thicken sauce. Beat the eggwhite till frothy. Add a thin stream to crab mix, stirring constantly to keep eggwhite from setting immediately. If you like, add in 1 Tbsp. oil for sheen. Remove from heat and pour over vegetable. Serve with warm steamed rice. If you like, scallops may be substituted for the crab meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 810g | |
| Recipe makes 2 servings | |
| Calories 137 | |
| Calories from Fat 15 | 11% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1267mg | 53% |
| Potassium 1292mg | 37% |
| Total Carbs 11.55g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.48g | 3% |
| Protein 20.65g | 33% |
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