Stir Fry Crab Meat And Oriental Greens

This elegant stir-fry combines sweet, tender crab meat with crisp, fresh oriental greens in a delicate, savory sauce. The dish balances the briny flavor of the crab with the freshness of baby bok choy and ginger, creating a sophisticated yet simple meal. The egg white is whisked into the broth to create a light, silky texture that coats the ingredients without heaviness. It&# 226;ÂÂs perfect for a quick weeknight dinner or a special occasion when you want something refined but easy to prepare. Serve over steamed rice for a complete, satisfying experience that highlights the natural flavors of high-quality seafood and fresh vegetables.

Cooking Method: Boiling, Frying, Steaming, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 56.2

Dietary: Gluten-free

Description

This elegant stir-fry combines sweet, tender crab meat with crisp, fresh oriental greens in a delicate, savory sauce. The dish balances the briny flavor of the crab with the freshness of baby bok choy and ginger, creating a sophisticated yet simple meal. The egg white is whisked into the broth to create a light, silky texture that coats the ingredients without heaviness. It&# 226;ÂÂs perfect for a quick weeknight dinner or a special occasion when you want something refined but easy to prepare. Serve over steamed rice for a complete, satisfying experience that highlights the natural flavors of high-quality seafood and fresh vegetables.

Ingredients

1 bn Baby Bok Choy
1 cup Crab Meat, frozen
1 c Chicken Broth
1/2 teaspoon Salt
2 teaspoon Cornstarch
1 tablespoon Water
1/2 tablespoon Cooking Wine
1/2 tablespoon Green Onion, minced
1 egg white Egg white
1/2 tablespoon Ginger Root, minced
3 tablespoon Oil

Directions

1
Cut the baby bok choy into 4-inch lengths.
2
Bring 2 cups of water and 1/2 teaspoon of salt to a boil in a pot.
3
Add the greens to the boiling water and cook for 1 minute.
4
Remove the greens, drain well, and arrange on a serving platter.
5
Heat a wok or large skillet over high heat and add 3 tablespoons of oil.
6
Add the minced green onion and ginger to the hot oil; stir-fry until fragrant.
7
Add the crab meat to the wok and stir-fry gently.
8
Pour in the cooking wine and chicken broth; bring the mixture to a boil.
9
In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth.
10
Pour the cornstarch mixture into the crab mixture and stir briefly to thicken the sauce.
11
Beat the egg white until frothy.
12
Slowly drizzle the beaten egg white into the simmering crab mixture while stirring constantly to create silky ribbons.
13
Remove from heat and immediately pour the crab mixture over the arranged vegetables.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 56.2kcal

% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 42.6mg15%
Sodium 2622.3mg110%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.3g2%
Sugars 0.5g
Protein 11.2g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Green Vegetable may be baby bok choy, gai lan, or small butter bok choy.

If desired, add 1 tablespoon of oil just before serving for extra sheen.

Scallops may be substituted for the crab meat.

Serve with hot steamed rice.

Keywords: crab, stir fry, bok choy, oriental, greens, seafood, quick, dinner, egg white, ginger, chicken broth, cornstarch, asian, light, healthy, rice, main course, easy, wok, scallop

Read it online: https://www.chefs-mate.com/recipe/stir-fry-crab-meat-and-oriental-greens/