Stir-Fried Shanghai Bok Choy with Crabmeat | America's Test Kitchen

Ingredients

• 6 hearts cabbage or Shanghai bok choy (1 1/2 pounds), stems trimmed, hearts halved or quartered lengthwise (depending on size)
• 1 tablespoon vegetable oil or peanut oil
• 3 tablespoons minced scallions , white part only, sliced crosswise into 1/4-inch-thick rings, then rinsed and dried thoroughly
• 1 1/2 tablespoons minced fresh ginger
• 1/2 pound lump crabmeat , picked through to remove any cartilage
• 2 tablespoons rice wine or sake
• 1/2 cup low-sodium chicken broth , simmered briefly with one or two slices of ginger
• 3/4 teaspoon table salt
• 1 teaspoon sesame oil
• 1 1/2 teaspoons cornstarch