Title: Stir fry crab meat & oriental greens
 Categories: Main dish, Asian, Seafood
      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 adn 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 eggwhite until frothy.
  Add in a thin stream to crab mixture, stirring constantly to keep
  eggwhite 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.