Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, crab and bok choy in thick ankake sauce (using canned crabmeat). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) is something that I have loved my entire life.
Great recipe for Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat). I made this with canned crab that I received as a gift. I tried stir frying the raw bok choy first, but blanching it is better as it cooks quickly and the flavor's mild.
To get started with this recipe, we have to first prepare a few components. You can have crab and bok choy in thick ankake sauce (using canned crabmeat) using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat):
- Take 6 stalks Bok choy
- Make ready 1 can Canned crab meat
- Take 1 Finely-chopped Japanese leek
- Prepare 1 dash Ginger (finely chopped)
- Prepare 100 ml Water
- Get 1/2 tsp Weipa
- Take 1 Salt, pepper
- Prepare 1/2 tbsp Katakuriko
- Get 1 dash Oil
As I looked over the recipe, it really didn't look much different than any stew I could make, and chicken would have been the easiest substitution for the little fluffy bunny….sigh. But, I had Shrimp and jumbo lump crab meat on hand and rather than make a trip to the store, I decided to make my entry in this months swap a Seafood stew. Canned clams and crab meat recipe. Learn how to cook great Canned clams and crab meat.
Steps to make Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat):
- Spread each bok choy leaf one by one. If the outer leaves are too big, cut in half horizonally, then vertically.
- Blanch the bok choy quickly in salted water.
- Heat a little oil in a pan, add the Japanese leek and ginger. When fragrant, add crab meat with its juice, and stir-fry briefly. Add the water and Weipa stock.
- When the Weipa is dissolved, add bok choy. Cook until wilted, season with salt if necessary (and black pepper, if you like).
- Pour in katakuriko dissolved in equal parts water to thicken the cooking liquid and make it into a sauce.
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