Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)

• 6 stalks Bok choy
• 1 can Canned crab meat
• 1 Finely-chopped Japanese leek
• 1 dash Ginger (finely chopped)
• 100 ml Water
• 1/2 tsp Weipa
• 1 Salt, pepper
• 1/2 tbsp Katakuriko
• 1 dash Oil

1. Spread each bok choy leaf one by one.
2. If the outer leaves are too big, cut in half horizonally, then vertically.
3. Blanch the bok choy quickly in salted water.
4. Heat a little oil in a pan, add the Japanese leek and ginger.
5. When fragrant, add crab meat with its juice, and stir-fry briefly.
6. Add the water and Weipa stock.
7. When the Weipa is dissolved, add bok choy.
8. Cook until wilted, season with salt if necessary (and black pepper, if you like).
9. Pour in katakuriko dissolved in equal parts water to thicken the cooking liquid and make it into a sauce.

stalks bok choy, crab meat, ginger, water, weipa, salt, katakuriko, oil

Taken from cookpad.com/us/recipes/153963-crab-and-bok-choy-in-thick-ankake-sauce-using-canned-crabmeat (may not work)