Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat). one of my favorites food. This time, I will make it a little bit unique. This will be really deliciou

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

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

Step 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
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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