• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

Recipe Ingredient

  • 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
  • 200ml fresh chicken stock
  • ½ tsp salt
  • ¼ tsp sugar
  • 1/8 tsp pepper
  • 1½ tsp cornflour


  1. Tear green stems, discarding leafy parts from the main stalk. Cut green stems into 7cm lengths.
  2. 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.
  3. 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.
  4. 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.

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