Stir Fry Crab Meat and Oriental Greens

• 1 bunch bok choy baby
• 1 cup crab meat frozen
• 1/2 teaspoon salt
• 2 cups water
• 1/2 tablespoon scallions, spring or green onions minced
• 1/2 tablespoon ginger root minced
• 1/2 tablespoon cooking wine
• 1 cup chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1 each egg whites

1. Cut vegetables into 4 inch lengths.
2. Heat pan with 2 cups water and 1/2 teaspoon salt until boiling.
3. Add greens and cook for 1 minute.
4. Remove, drain, and arrange on serving platter.
5. Heat wok adn add 3 tablespoons oil.
6. Heat until very hot.
7. Add the minced green onion and ginger; stir-fry until fragrant.
8. Add the crab meat.
9. Stir fry gently.
10. Add the cooking wine and the chicken broth, bring to boiling.
11. Mix cornstarch with 1 tablespoon water.
12. Add to crab mixture and cook briefly, stirring, to thicken sauce.
13. Beat the egg white until frothy.
14. Add in a thin stream to crab mixture, stirring constantly to keep eggwhite from setting immediately.
15. If desired, add 1 tablespoon oil for sheen.
16. Remove from heat and pour over vegetable.
17. Serve with hot steamed rice.
18. If desired, scallops may be substituted for the crab meat.

choy baby, crab meat, salt, water, scallions, ginger root, cooking wine, chicken broth, cornstarch, water, egg whites

Taken from recipeland.com/recipe/v/stir-fry-crab-meat-oriental-gre-32371 (may not work)