Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, crab and bok choy in thick ankake sauce (using canned crabmeat). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook 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):
- Get 6 stalks Bok choy
- Make ready 1 can Canned crab meat
- Get 1 Finely-chopped Japanese leek
- Prepare 1 dash Ginger (finely chopped)
- Get 100 ml Water
- Take 1/2 tsp Weipa
- Get 1 Salt, pepper
- Make ready 1/2 tbsp Katakuriko
- Prepare 1 dash Oil
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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