Stir-Fried Shanghai Bok Choy with Crabmeat

Name: Stir-Fried Shanghai Bok Choy with Crabmeat
Yield: Serves 6
Cuisine: Asia, Chinese
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

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

Appears in Cook's Illustrated September/October 1992

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

SERVES 6

TIME 45 minutes

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