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Sunday February 9, 2014 MYT 8:55:00 AM
Sunday February 9, 2014 MYT 9:01:43 AM
by amy beh
500g green stems (kai choy)½ tsp bicarbonate of soda½ tsp oil1 tsp cooking oil½ tsp sesame oil2 cloves garlic, minced1 dried mushroom, soaked and shredded100g steamed crabmeat1 egg, lightly beaten1 tbsp Shao Hsing Hua Tiau wineSauce ingredients (combined)200ml fresh chicken stock½ tsp salt¼ tsp sugar1/8 tsp pepper1½ tsp cornflour
Tear green stems, discarding leafy parts from the main stalk. Cut green stems into 7cm lengths.
Boil a pot of water with bicarbonate of soda and half teaspoon oil added. Blanch green stems in the boiling water for two to three minutes. Dish out and immerse in a basin of cold water. Rinse and drain well.
Heat oil and sesame oil in a wok. Lightly sauté garlic and ginger. Put in mushrooms followed by green stems. Stir-fry briskly for about a minute.
Pour in combined sauce ingredients and bring to the boil. Add crab meat. Once the sauce thickens stir in beaten egg and wine. Dish out and serve at once.
Tags / Keywords:
kai choy, green vegetables, crabmeat
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