Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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 eggwhite 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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