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

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

You can have Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) using 9 ingredients and 5 steps. Here is how you achieve that.

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

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

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

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..