Simple Way to Prepare Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive 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 little bit unique. This will be really delicious.

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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.

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

To get started with this particular recipe, we must 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 it.

Ingredients

The ingredients needed to make Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat):

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

With a big spoon or spatula, remove the crab pieces to the side platter. This helps remove the canned taste from the crabmeat. Gently fold in crabmeat; avoid breaking lumps of crabmeat. Add enough oil to cover the bottom of a large skillet.

Instructions

Steps 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.

Heat oil over medium-high heat until hot. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.

As simple as that Recipe of Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)

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