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Crab And Bok Choy In Thick Ankake Sauce (using Canned Crabmeat) Recipe

Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) Recipe
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Serving : 4
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Prepare the ingredients before making Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) in your home. Then, follow these steps below to serve Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) for your family or friends.

Ingredients: Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)

  • 6 stalks Bok choy
  • 1 can Canned crab meat
  • 1 Finely-chopped Japanese leek
  • 1 dash Ginger (finely chopped)
  • 100 ml Water
  • 1/2 tsp Weipa
  • 1 Salt, pepper
  • 1/2 tbsp Katakuriko
  • 1 dash Oil

How to Make Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) in your home by yourself.

    Step 1
  • Spread each bok choy leaf one by one. If the outer leaves are too big, cut in half horizonally, then vertically.
  • Step 2
  • Blanch the bok choy quickly in salted water.
  • Step 3
  • 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.
  • Step 4
  • When the Weipa is dissolved, add bok choy. Cook until wilted, season with salt if necessary (and black pepper, if you like).
  • Step 5
  • Pour in katakuriko dissolved in equal parts water to thicken the cooking liquid and make it into a sauce.
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