Baby Bokchoy Saus Kepiting

January 12, 2014

For you are a hobby of eating crab, this dish really shall try! The vegetables were crisp and fresh mini diblansir enough. Sauce topped with a savory crab soft and aromatic, so it feels more comfortable alone. Guaranteed, seafood lovers definitely hooked!

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 MAGGI Chicken Flavor, squeeze
1 tablespoon oyster sauce
½ teaspoon pepper powder
1 teaspoon salt
2 teaspoons cornflour, dissolved in a little water

1. Boil your baby briefly in boiling water until almost tender. Lift, flush with cold boiled water. Drain. 2. Crab Sauce: Saute garlic until golden and fragrant. 3. Enter the shrimp, stir 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: - In addition to used baby bok choy or baby kailan cabbage. - In order to keep vegetables green beautiful, 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.

Nutritions

Calories
183

Sodium
2086mg
86% DV

Fat
11g
17% DV

Protein
15g
30% DV

Carbs
14g
4% DV

Fiber
6g
24% DV