Stir Fried Dungeness Crab With Sweet Chili Sauce And Bok Choy Recipes

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

Steps:

• Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
• In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
• Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

Steps:

• Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

Steps:

• If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
• Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.

Steps:

• Steam crabs then remove the top shells. Pull out spongy gill and opaque matter in center. Flip over & remove the key. Cut each crab into 2 pieces with a mallet or edge of a knife and make a crack (not all the way through) in each crab piece.
• In large skillet or wok, pour in peanut oil, 1 inch deep. Heat the oil and fry the top shells of the crabs, turning until bright red & crisp. Drain on paper towel and set aside.
• Dredge crab pieces in seasoned flour. Add pieces to the hot oil and fry over fairly high heat, turning frequently for 5 minutes to 6 minutes. Remove to paper towels to drain. Discard cooking oil.
• Place the skillet or wok on medium heat and add butter and olive oil. When butter is melted, add lemon grass, garlic, pepper flakes, ginger and saute for 1 minute. Add tomato paste, mix well and cook for 1 minute. Add salt and sugar and simmer for 2 minutes. Add the crab pieces (not the top shells) and stir, coating the crab pieces with the sauce. Cook, stirring often, for 4 minutes to 5 minutes. Add the green onions and serrano chiles, if using, and remove from heat.
• For a beautiful presentation, arrange crab pieces back in the shape of the crab. Divide 3/4 of the pan juices over the crabs. Then place the top shells back on top of the arranged pieces, pouring remaining juices on top of the shells. Serve at once.