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Stir Fry Crab & Oriental Greens

Stir Fry Crab & Oriental Greens recipe image
This elegant yet quick stir-fry combines sweet, tender crab meat with a delicate, silky egg-drop sauce, served atop vibrant, blanched bok choy. The dish balances the briny richness of the crab with the fresh crunch of oriental greens and the aromatic warmth of ginger and green onion. It is a perfect weeknight dinner that feels luxurious without requiring hours in the kitchen. The cornstarch-thickened broth clings beautifully to the seafood, creating a restaurant-quality texture. Serve it over steamed rice for a complete, satisfying meal that highlights the natural flavors of high-quality seafood and fresh vegetables.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 226.9
Dietary: Gluten-free
Description
This elegant yet quick stir-fry combines sweet, tender crab meat with a delicate, silky egg-drop sauce, served atop vibrant, blanched bok choy. The dish balances the briny richness of the crab with the fresh crunch of oriental greens and the aromatic warmth of ginger and green onion. It is a perfect weeknight dinner that feels luxurious without requiring hours in the kitchen. The cornstarch-thickened broth clings beautifully to the seafood, creating a restaurant-quality texture. Serve it over steamed rice for a complete, satisfying meal that highlights the natural flavors of high-quality seafood and fresh vegetables.
Ingredients
  • 1 bn Baby bok choy
  • 1 cup Crab meat, frozen
  • 1/2 teaspoon Salt
  • 2 cup Water
  • 1/2 tablespoon Green onion, minced
  • 1/2 tablespoon Ginger root, minced
  • 1/2 tablespoon Cooking wine
  • 1 cup Chicken broth
  • 2 teaspoon Cornstarch
  • 1 tablespoon Water
  • 1 Egg White
Directions
  1. 1
    Cut the baby bok choy into 4-inch lengths.
  2. 2
    In a large pot, bring 2 cups of water and 1/2 teaspoon salt to a boil.
  3. 3
    Add the bok choy and cook for 1 minute until tender-crisp.
  4. 4
    Drain the bok choy and arrange it on a serving platter.
  5. 5
    Heat a wok or large skillet over high heat and add 3 tablespoons of oil.
  6. 6
    Add the minced green onion and ginger; stir-fry until fragrant, about 30 seconds.
  7. 7
    Add the crab meat and stir-fry gently for 1 minute to heat through.
  8. 8
    Pour in the cooking wine and chicken broth; bring the mixture to a boil.
  9. 9
    In a small bowl, mix 2 teaspoons cornstarch with 1 tablespoon water until smooth.
  10. 10
    Stir the cornstarch mixture into the crab broth and cook, stirring, until the sauce thickens.
  11. 11
    Beat the egg white until frothy in a separate small bowl.
  12. 12
    Slowly drizzle the beaten egg white into the simmering crab mixture while stirring constantly to create ribbons.
  13. 13
    Remove from heat and immediately pour the crab sauce over the arranged bok choy.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 226.9kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 2.1g11%
Cholesterol 96.0mg32%
Sodium 2671.7mg112%
Total Carbohydrate 6.5g3%
Dietary Fiber 0.3g2%
Sugars 0.5g
Protein 27.7g56%

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

Keywords: crab, stir fry, bok choy, asian, seafood, dinner, quick, ginger, egg drop, chicken broth, cornstarch, green onion, cooking wine, oriental greens, scallops, rice, wok, light, healthy, protein
Read it online: https://www.chefs-mate.com/recipe/stir-fry-crab-oriental-greens/