---------- Recipe via Meal-Master (tm) v8.x    [from The Grocery Consumer]
       Title: Stir Fry Crab & Oriental Greens                            
  Categories: oriental
       Yield: 2 servings    
       1 bn baby bok choy
       1 c  crab meat, frozen
     1/2 ts salt
       2 c  water
     1/2 tb green onion, minced
     1/2 tb ginger root, minced
     1/2 tb cooking wine
       1 c  chicken broth
       2 ts cornstarch
       1 tb 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 and 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 egg white until frothy.     
   Add in a thin stream to crab mixture, stirring constantly to keep egg     
   white 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