STIR FRY CRAB & ORIENTAL GREENS

      Title: STIR FRY CRAB & ORIENTAL GREENS
  Categories: Oriental
       Yield: 2 Servings
  
       1 bn Baby bok choy
       1 c  Crab meat, frozen
     1/2 ts Salt
       2 c  Water
     1/2 tb Green onion, minced
     1/2 tb Ginger root, minced
     1/2 tb Cooking wine
       1 c  Chicken broth
       2 ts Cornstarch
       1 tb Water
       1    Egg white
  
   Green Vegetable may be baby bok choy, gai lan, small butter bok choy.
   Cut vegetables into 4-inch lengths. Heat pan with 2 cups water and
   1/2 teaspoon salt until boiling. Add greens and cook for 1 minute.
   Remove, drain, and arrange on serving platter. Heat wok and add 3
   tablespoons oil. Heat until very hot.   Add the minced green onion
   and ginger; stir-fry until fragrant. Add the crab meat.  Stir fry
   gently. Add the cooking wine and the chicken broth; bring to boiling.
   Mix cornstarch with 1 tablespoon water. Add to crab mixture and cook
   briefly, stirring, to thicken sauce. Beat the egg white until frothy.
   Add in a thin stream to crab mixture, stirring constantly to keep egg
   white from setting immediately. If desired, add 1 tablespoon oil for
   sheen. Remove from heat and pour over vegetable. Serve with hot
   steamed rice. If desired, scallops may be substituted for the crab
   meat.
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