Recipes

Published: Sunday February 9, 2014 MYT 8:55:00 AM
Updated: Sunday February 9, 2014 MYT 9:01:43 AM

Green Stems With Crabmeat Sauce

Ingredients

  • 500g green stems (kai choy)
    ½ tsp bicarbonate of soda
    ½ tsp oil
    1 tsp cooking oil
    ½ tsp sesame oil
    2 cloves garlic, minced
    1 dried mushroom, soaked and shredded
    100g steamed crabmeat
    1 egg, lightly beaten
    1 tbsp Shao Hsing Hua Tiau wine

    Sauce ingredients (combined)
    200ml fresh chicken stock
    ½ tsp salt
    ¼ tsp sugar
    1/8 tsp pepper
    1½ tsp cornflour

Method

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

advertisement

  1. 5 most memorable Merdeka commercials
  2. StarMetro team and judges pick the best mooncakes in town
  3. Malaysian food for the ages
  4. Singaporeans go barking mad over bid to silence dogs
  5. Meet Shaun, the world’s woolliest sheep
  6. Instant noodles carry higher health risks for women
  7. At your service: Paediatricians set up site to help parents
  8. Torn apart: Custody battles exact heavy toll on children
  9. BritishIndia goes brave and bold
  10. Gongs for Tchaikovsky, praises for Hands

advertisement

advertisement