Bok Choy

Bok Choy Soup with Crab

2 teaspoons cooking oil
2 slices fresh gingerroot, lightly crushed
1 shallot (walnut-sized), finely chopped
4 ounces cooked crabmeat, flaked
1 quart chicken stock
1 cup cold water
2 teaspoons soy sauce
8 ounces bok choy, thinly sliced
1 carrot, sliced
1/2 teaspoon sesame oil
1/4 teaspoon freshly-ground white pepper

Place a pot over high heat until hot. Add oil, swirling to coat sides. Add ginger and shallot and cook, stirring, until fragrant, about 10 seconds. Add crabmeat; stir-fry for 1 minute.

Add stock, water and soy sauce and bring to a boil. Add bok choy and carrot. Reduce heat to low and simmer until vegetables are tender, about 5 minutes. Stir in sesame oil and pepper.

Serves 4.

From fooddownunder.com.

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