1 bn Baby Bok Choy
1 c Crab Meat, frozen
1/2 ts Salt
2 c Water
1/2 T Green Onion, minced
1/2 T Ginger Root, minced
1/2 T Cooking Wine
1 c Chicken Broth
2 ts Cornstarch
1 T Water
1 Egg white
Green Vegetable may be baby bok choy, gai lan, small butter bok choy. Cut vegetables into 4-inch lengths. Heat pan with 2 cups water and 1/2 teaspoon salt until boiling. Add greens and cook for 1 minute. Remove, drain, and arrange on serving platter. Heat wok adn add 3 tablespoons oil. Heat until very hot. Add the minced green onion and ginger; stir-fry until fragrant. Add the crab meat. Stir fry gently. Add the cooking wine and the chicken broth; bring to boiling. Mix cornstarch with 1 tablespoon water. Add to crab mixture and cook briefly, stirring, to thicken sauce. Beat the eggwhite until frothy. Add in a thin stream to crab mixture, stirring constantly to keep eggwhite from setting immediately. If desired, add 1 tablespoon oil for sheen. Remove from heat and pour over vegetable. Serve with hot steamed rice. If desired, scallops may be substituted for the crab meat.