Stir-Fried Shanghai Bok Choy with Crabmeat
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Serves 6
Ingredients
6 hearts cabbage or Shanghai bok choy (1 ½ pounds), stems trimmed, hearts halved or quartered lengthwise (depending on size)1 tablespoon vegetable oil or peanut oil3 tablespoons minced scallions, white part only, sliced crosswise into ¼-inch-thick rings, then rinsed and dried thoroughly1 ½ tablespoons minced fresh ginger ½ pound lump crabmeat, picked through to remove any cartilage2 tablespoons rice wine or sake
Sauce
½ cup low-sodium chicken broth, simmered briefly with one or two slices of ginger¾ teaspoon table salt 1 teaspoon sesame oil 1 ½ teaspoons cornstarchBefore You Begin
Always strip away the tough outer leaves of Shanghai bok choy and trim tough sections of all the leaves before cooking.
Instructions
- Heat 1 gallon water to boiling. Add hearts and cook until tender, about 3 1/2 minutes. Drain, place under cold, running water, and drain again. Mix sauce ingredients.
- Heat a wok or skillet until very hot; add oil and heat until smoking. Add scallions and ginger and stir-fry until fragrant, about 15 seconds. Add crabmeat and rice wine; cook over high heat for 15 seconds, then add sauce. Stir continuously over high heat until sauce thickens, about 1 minute. Add cabbage hearts, toss lightly to coat, and cook until heated through, 1 to 1 1/2 minutes. Transfer to a serving platter and serve immediately with rice.
Time
45 minutesYield
Serves 6Ingredients
6 hearts cabbage or Shanghai bok choy (1 ½ 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 ¼-inch-thick rings, then rinsed and dried thoroughly
1 ½ tablespoons minced fresh ginger
½ pound lump crabmeat, picked through to remove any cartilage
2 tablespoons rice wine or sake
Sauce
½ cup low-sodium chicken broth, simmered briefly with one or two slices of ginger
¾ teaspoon table salt
1 teaspoon sesame oil
1 ½ teaspoons cornstarch
Ingredients
6 hearts cabbage or Shanghai bok choy (1 ½ 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 ¼-inch-thick rings, then rinsed and dried thoroughly
1 ½ tablespoons minced fresh ginger
½ pound lump crabmeat, picked through to remove any cartilage
2 tablespoons rice wine or sake
Sauce
½ cup low-sodium chicken broth, simmered briefly with one or two slices of ginger
¾ teaspoon table salt
1 teaspoon sesame oil
1 ½ teaspoons cornstarch
Ingredients
6 hearts cabbage or Shanghai bok choy (1 ½ 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 ¼-inch-thick rings, then rinsed and dried thoroughly
1 ½ tablespoons minced fresh ginger
½ pound lump crabmeat, picked through to remove any cartilage
2 tablespoons rice wine or sake
Sauce
½ cup low-sodium chicken broth, simmered briefly with one or two slices of ginger
¾ teaspoon table salt
1 teaspoon sesame oil
1 ½ teaspoons cornstarch
Why This Recipe Works
For our stir-fried Shanghai bok choy recipe, we found that we had to strip away the tough outer leaves of the cabbage and trim tough sections of all the leaves before cooking.
Before You Begin
Always strip away the tough outer leaves of Shanghai bok choy and trim tough sections of all the leaves before cooking.
Instructions
- Heat 1 gallon water to boiling. Add hearts and cook until tender, about 3 1/2 minutes. Drain, place under cold, running water, and drain again. Mix sauce ingredients.
- Heat a wok or skillet until very hot; add oil and heat until smoking. Add scallions and ginger and stir-fry until fragrant, about 15 seconds. Add crabmeat and rice wine; cook over high heat for 15 seconds, then add sauce. Stir continuously over high heat until sauce thickens, about 1 minute. Add cabbage hearts, toss lightly to coat, and cook until heated through, 1 to 1 1/2 minutes. Transfer to a serving platter and serve immediately with rice.
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