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
Instructions
- 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.
