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

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, crab and bok choy in thick ankake sauce (using canned crabmeat). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook crab and bok choy in thick ankake sauce (using canned crabmeat) using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat):
  1. Get 6 stalks Bok choy
  2. Get 1 can Canned crab meat
  3. Take 1 Finely-chopped Japanese leek
  4. Make ready 1 dash Ginger (finely chopped)
  5. Get 100 ml Water
  6. Prepare 1/2 tsp Weipa
  7. Prepare 1 Salt, pepper
  8. Prepare 1/2 tbsp Katakuriko
  9. Make ready 1 dash Oil
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.

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