Recipe of Ultimate Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, Steps to Prepare Any-night-of-the-week Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) using 9 ingredients and 5 steps. Here is how you cook it.

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. I've also made this dish with broccoli instead of bok choy. Be careful not to overcook the bok choy in Step 2. Recipe by kako*

Ingredients and spices that need to be Get to make Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat):

1. 6 stalks Bok choy
2. 1 can Canned crab meat
3. 1 Finely-chopped Japanese leek
4. 1 dash Ginger (finely chopped)
5. 100 ml Water
6. 1/2 tsp Weipa
7. 1 Salt, pepper
8. 1/2 tbsp Katakuriko
9. 1 dash Oil

Instructions to make to make Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)

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

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