Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      bunch         baby bok choy
   1      cup           crab meat -- frozen
     1/2  teaspoon      salt
   2      cups          water
     1/2  tablespoon    green onion -- minced
     1/2  tablespoon    ginger root -- minced
     1/2  tablespoon    cooking wine
   1      cup           chicken broth
   2      teaspoons     cornstarch
   1      tablespoon    water
   1                    egg white

Preparation:

Green Vegetable may be baby bok choy, gailan, 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 meat.