Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 bn Baby Bok Choy 1/2 tb Cooking Wine
1 c Crab Meat, frozen 1 c Chicken Broth
1/2 ts Salt 2 ts Cornstarch
2 c Water 1 tb Water
1/2 tb Green Onion, minced 1 Egg white
1/2 tb Ginger Root, minced

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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