Asparagus and Crab With a Light Ginger Sauce

• 2 tablespoons grated ginger
• 12 teaspoon fish sauce
• 12 teaspoon lemon juice
• 6 ounces cooked crabmeat
• 34 cup vegetable stock or 34 cup seafood stock
• 14 teaspoon sugar
• 1 pinch salt
• 14 teaspoon white pepper
• 1 lb asparagus, ends trimmed
• 12 teaspoon sesame oil
• 12 teaspoon cornstarch (dissolved in)
• 1 tablespoon water, cool

1. working over a bowl, use your fingers to squeeze the grated fresh ginger to release its juice.
2. you should get about 1/2 to 3/4t of ginger juice.
3. add the fish sauce if using, lemon juice, and crabmeat.
4. gently mix.
5. in a wok or large saute pan, add the stock, sugar, salt, and pepper.
6. bring to a boil.
7. add the asparagus and immediately cover.
8. steam on medium heat for 2 minutes, or until crisp-tender.
9. use a pair of tongs to remove the asparagus to a plate, leaving the broth in the pan.
10. drizzle the sesame oil over the asparagus.
11. reutrn the pan with the broth to the stove on low heat.
12. bring to a simmer and add the crabmeat mixture.
13. return to a simmer.
14. stir in the cornstarch slurry and let thicken, about 15 seconds.
15. taste the broth, and season with additional salt if needed.
16. pour over the asparagus.

ginger, fish sauce, lemon juice, crabmeat, vegetable stock, sugar, salt, white pepper, sesame oil, cornstarch, water

Taken from www.food.com/recipe/asparagus-and-crab-with-a-light-ginger-sauce-447864 (may not work)