Sunday, 9 February 2014 | MYT 8:55 AM

Green Stems With Crabmeat Sauce


  • 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


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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