Recipe: Tasty Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)

Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat). Bok choy is a priceless ingredient in Asian dishes, including many Chinese stir-fry recipes. It's an extremely versatile ingredient and can be added to a stir-fry or soup or simply steamed on its own and served A tangy sauce is a great contrast to the sweetness of bok choy in this tasty chicken stir-fry. Bok Choy is one of my favorite vegetables.

For variety, I sometimes add a small amount of lemon zest just before serving. You can use this sauce for simmered daikon radish, too. Ankake is a starchy sauce, basically soy flavoured. You can cook Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)

1. Prepare 6 of stalks Bok choy.
2. Prepare 1 can of Canned crab meat.
3. It's 1 of Finely-chopped Japanese leek.
4. You need 1 dash of Ginger (finely chopped).
5. Prepare 100 ml of Water.
6. Prepare 1/2 tsp of Weipa.
7. You need 1 of Salt, pepper.
8. You need 1/2 tbsp of Katakuriko.
9. You need 1 dash of Oil.

It's the best sauce for a cold winter day. Since my sons always seem to get really excited when I use quail eggs, I added. Our favorite bok choy dishes include stir-fries, healthy soups and stews, pork ramen, and a vegetarian weeknight dinners. With crunchy stalks and tender greens, bok choy is at home in stir fries and Asian stews—but its uses don't end there.

Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) step by step

1. Spread each bok choy leaf one by one. If the outer leaves are too big, cut in half horizonally, then vertically..
2. Blanch the bok choy quickly in salted water..
3. Heat a little oil in a pan, add the Japanese leek and ginger. When fragrant, add crab meat with its juice, and stir-fry briefly. Add the water and Weipa stock..
4. When the Weipa is dissolved, add bok choy. Cook until wilted, season with salt if necessary (and black pepper, if you like)..
5. Pour in katakuriko dissolved in equal parts water to thicken the cooking liquid and make it into a sauce..

Treat the crunchy cabbage variety like any other type of. Next add the braised bok choy, crabmeat, and pasta to the bacon and tomato mixture. Stir in fresh arugala and plate. If pasta seems dry, add a drizzle of. You can use bok choy or baby bok choy.