Stir-Fried Shanghai Bok Choy with Crabmeat

Name: Stir-Fried Shanghai Bok Choy with Crabmeat
Total time: 45 min
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

www.americastestkitchen.com

Shanghai bok choy boasts a creamy texture and a mild flavor that pairs perfectly with sumptuous crab meat.

Keywords

Chinese
Fish & Seafood
Asia
Fruits & Vegetables
Vegetables
Weeknight
Main Courses

View full recipe on www.americastestkitchen.com

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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