Careme

Instructions

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1. 1.

   Rinse 6 ounces jasmine rice until the water is nearly clear. Combine it with 1 1/4 cups water in a small saucepan, bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. 2.

   While the rice cooks, prepare the 2-pound cooked Dungeness crab. Pull off the apron and top shell; discard the gills and innards. Separate the legs and claws, cut the body into sections, and lightly crack the claws with the back of a cleaver or a mallet so the sauce can penetrate.

3. 3.

   Prepare the vegetables and aromatics:

   • 1 pound organic baby bok choy, halved lengthwise and rinsed well
   • 1 bunch green onions, sliced with white and green portions separated
   • 1.5 ounces organic ginger root, peeled and cut into fine matchsticks
   • 3 garlic cloves, thinly sliced

   Keep each prepared component separate.

4. 4.

   Make the wok sauce by whisking together:

   • 1/4 cup water
   • 3 tablespoons Shaoxing wine or dry sherry
   • 2 tablespoons low-sodium soy sauce
   • 2 teaspoons toasted sesame oil
   • 1 teaspoon granulated sugar
   • 1 teaspoon cornstarch

   Stir until the cornstarch dissolves.

5. 5.

   Heat a large wok over high heat until lightly smoking. Add 1 tablespoon neutral cooking oil, then place the prepared bok choy cut-side down in a single layer. Stir-fry for 3 minutes, until bright green and crisp-tender, then transfer it to a warm platter.

6. 6.

   Return the wok to high heat and add 1 tablespoon neutral cooking oil. Add the prepared scallion whites, ginger, and garlic; stir-fry for 30 seconds. Add the prepared crab and toss for 1 minute, then stir the wok sauce and pour it around the edge of the wok. Cover and cook for 4 minutes, tossing once, until the crab is steaming hot and coated in a glossy sauce.

7. 7.

   Fluff the rested rice and divide it between two shallow bowls or plates. Arrange the bok choy and glazed crab alongside it, spoon the aromatic wok sauce over the crab, and scatter with the prepared scallion greens.

Want more detail? See the temperature guide.