Bok Choy Soup With Crab Recipe
Servings: 4
Ingredients
- 2 tsp veg. oil
- 2 slc ginger lightly crushed
- 1 x shallot (walnut-sized) finely minced
- 4 ounce cooked crabmeat flaked
- 1 quart chicken stock
- 1 c. cool water
- 2 tsp soy sauce
- 8 ounce bok choy thinly sliced
- 1 x carrot sliced
- 1/2 tsp sesame oil
- 1/4 tsp freshly-grnd white pepper
Directions
- Place a pot over high heat till warm. Add in oil, swirling to coat sides. Add in ginger and shallot and cook, stirring, till fragrant, about 10 seconds. Add in crabmeat; stir-fry for 1 minute.
- Add in stock, water and soy sauce and bring to a boil. Add in bok choy and carrot. Reduce heat to low and simmer till vegetables are tender, about 5 min. Stir in sesame oil and pepper.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 4 servings | |
| Calories 84 | |
| Calories from Fat 31 | 37% |
| Total Fat 3.54g | 4% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 25mg | 8% |
| Sodium 662mg | 28% |
| Potassium 474mg | 14% |
| Total Carbs 3.72g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.29g | 1% |
| Protein 9.24g | 15% |
