Asparagus and Crab With a Light Ginger Sauce
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons grated ginger
- 1⁄2 teaspoon fish sauce
- 1⁄2 teaspoon lemon juice
- 6 ounces cooked crabmeat
- 3⁄4 cup vegetable stock or 3/4 cup seafood stock
- 1⁄4 teaspoon sugar
- 1 pinch salt
- 1⁄4 teaspoon white pepper
- 1 lb asparagus, ends trimmed
- 1⁄2 teaspoon sesame oil
-
cornstarch slurry
- 1⁄2 teaspoon cornstarch (dissolved in)
- 1 tablespoon water, cool
directions
- working over a bowl, use your fingers to squeeze the grated fresh ginger to release its juice. you should get about 1/2 to 3/4t of ginger juice. add the fish sauce if using, lemon juice, and crabmeat. gently mix.
- in a wok or large saute pan, add the stock, sugar, salt, and pepper. bring to a boil. add the asparagus and immediately cover. steam on medium heat for 2 minutes, or until crisp-tender. use a pair of tongs to remove the asparagus to a plate, leaving the broth in the pan. drizzle the sesame oil over the asparagus.
- reutrn the pan with the broth to the stove on low heat. bring to a simmer and add the crabmeat mixture. return to a simmer. stir in the cornstarch slurry and let thicken, about 15 seconds. taste the broth, and season with additional salt if needed. pour over the asparagus.
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