Chinese Mustard with Crabmeat Recipe

Chinese Mustard with Crabmeat Recipe

(Chinese Mustard - Gai Choy Recipes)

1 kg Chinese mustard (gai choy), separated into individual leaves

1 teaspoon bicarbonate of soda

1 teaspoon cooking oil

3 tablespoons cooking oil for frying

5 cloves garlic, peeled and minced

6 large button mushrooms, sliced

600 g crabs, steamed until cooked and meat extracted

1 egg, lightly beaten

Sauce ingredients (combined):

500 ml fresh chicken stock

1 teaspoon salt

½ teaspoon sugar

½ teaspoon sesame oil

¼ teaspoon ground white pepper

1 tablespoon cornflour

Method:

Trim off and discard leafy parts of Chinese mustard, then cut into 7.5-cm lengths.  Half fill a kuali or wok with water and bring to the boil, then stir in bicarbonate of soda and 1 teaspoon oil.  Add Chinese mustard and boil for 3-4 minutes.  Remove and immerse in a basin of cold water.  Rinse and drain.  Heat 3 tablespoons of oil in a kuali and lightly brown garlic.  Add mushroom slices, then Chinese mustard lengths and stir-fry briskly for 1 minute.  Pour in combined sauce ingredients and bring to the boil.  Add crabmeat.  When liquid thickens, gradually stir in egg.  Dish out and serve immediately.