Try this Stir-Fried Shanghai Bok Choy with Crabmeat recipe, or contribute your own.
Suggest a better descriptionHeat one gallon of water to boiling. Add bok choy and cook until tender, about 4 minutes. Drain. Place under cold running water, and drain again.
Mix chicken broth, salt, sesame oil and cornstarch in small bowl.
Heat wok until very hot; add peanut oil and heat until smoking. Add 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 one minute. Add bok choy, toss lightly to coat, and cook until heated through, about 2 minutes.
Sake can be substituted for rice wine.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 303 | ||
Calories from Fat: 171 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 106.2mg | 33 % | |
Sodium 256.3mg | 9 % | |
Potassium 609.1mg | 16 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.1g | ||
Protein 27.6g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
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