Baby Bokchoy Crab Sauce
Make a hobby you eat crab, this dish really mandatory shot! The vegetables were crisp and fresh mini diblansir enough. Topped with a creamy crab sauce savory and aromatic, it became increasingly palatable only. Guaranteed, seafood lovers definitely hooked!
Category Cuisines: Asian fusion
Estimated Preparation Time: 25 Minutes
Ingredients:
250 grams of baby bok choy
Crab Sauce:
1 tablespoon vegetable oil
½ teaspoon sesame oil
1 clove garlic, minced
50 grams of peeled shrimp, chopped
100 grams of boiled crab meat
250 ml of water
Block 1 piece chicken flavor, squeeze
1 tablespoon oyster sauce
½ teaspoon ground pepper
1 teaspoon salt
2 tsp cornflour, dissolved in a little water
How to prepare:
1. Boil your baby briefly in boiling water until almost tender. Remove and flush with cold boiled water. Drain.
2. Crab Sauce: Saute garlic until golden and fragrant.
3. Enter the shrimp, stirring until it changes color.
4. Add crab, water and other seasonings, bring to a boil.
5. Pour the starch solution, stirring until boiling and thickened. Lift.
6. Arrange on a serving plate guys. Pour crab sauce.
7. Serve immediately.
Tips:
- Also can be used baby bok choy or baby kailan mustard.
- In order to keep vegetables green gorgeous, boil water with a little salt, put the vegetables, stirring until wilted. Pick up immediately and put in ice water until cold vegetables. Drain until the water runs out.
Nutritional Information:
Calories: 101 Cal
Protein: 7.4 g
Fat: 4.4 g
Fiber: 0675 gr
Carbohydrates: 8 grams
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