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

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SINGAPORE-STYLE CHILI CRABS



Singapore-Style Chili Crabs image

Provided by Tyler Florence

Categories     appetizer

Time 17m

Yield 4 appetizer servings

Number Of Ingredients 12

2 whole cooked Dungeness crabs
1/4 cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons oyster sauce or Indonesian soy sauce
2 tablespoons dark soy sauce or regular soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 scallions, sliced thin
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 serrano chile, chopped
2 tablespoons chopped fresh cilantro leaves, plus more for garnish

Steps:

  • Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
  • In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
  • Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!

BABY BOK CHOY AND GARLIC IN SWEET CHILI SAUCE



Baby Bok Choy and Garlic in Sweet Chili Sauce image

This is a quick and yummy side dish or even a main meal! If you like you can always add some tofu or mushrooms to bulk it up a bit! Serve with rice to soak up the tasty sauce!

Provided by Mindelicious

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons oil
4 medium garlic cloves, finely chopped
1 1/2 inches piece ginger, peeled and finely chopped
5 heads baby bok choy, bottoms trimmed, outer leaves discarded, separated into leaves and thoroughly washed
1/3 cup sweet chili sauce
salt and pepper

Steps:

  • Heat a large sauté pan over medium-high heat. Add oil, garlic and ginger. Cook until fragrant but not brown, about 2 minutes, stirring frequently.
  • Add bok choy leaves and cook until leaves are wilted but stems are still crunchy, stirring occasionally, about 5 minutes.
  • Add sweet chili sauce, stir and let cook for another 2 to 3 minutes, tossing to coat all leaves. Taste and adjust seasoning with salt and pepper. Serve immediately and spoon leftover sauce in pan over bok choy.

GINGER SCALLION DUNGENESS CRAB STIR FRY



Ginger Scallion Dungeness Crab Stir Fry image

Ginger scallion crab is a classic Cantonese dish that I've enjoyed my entire life. Although many restaurants have their own version, nothing has ever come close to the one my dad makes. Like an artist, he spent years perfecting his technique to find the delicate balance between the sweetness of Dungeness crab, kick from fresh ginger coins and exact consistency of the slurry that coats the crab as it simmers for the final minutes. I promise it's even better than a restaurant! When I was younger, I would help smash the garlic cloves and whisk the sauce together. As I got older, I moved on to prepping the aromatics and even cleaning the crab. But the day I learned to cook it by myself for my dad is one I'll cherish forever. He took one bite and I knew it was a success. I hope when you make this recipe in your home, you can taste the work we've both put into this family favorite meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

2 large Dungeness crab, about 2 1/2 pounds each, cleaned, shell and claws reserved (see Cook's Note)
2 bunches scallions, trimmed (about 10 bulbs)
3 tablespoons oyster sauce
1 1/2 teaspoons sugar
1/2 teaspoon ground white pepper
1/4 cup plus 1 1/2 teaspoons cornstarch
3 tablespoons canola oil, plus more for frying (about 3 cups)
5 medium cloves garlic, smashed
One 5-inch piece ginger, sliced into 1/4-inch-thick
2 tablespoons Shaoxing wine
Steamed white rice, for serving

Steps:

  • Remove the top shells from the crabs. Halve each crab body and cut each half into 2 pieces. Using a meat mallet or the back of a chef's knife, gently smash the claws to break up the shell slightly. Transferred the crab body pieces to a colander set over a large bowl. Place the top shells and claws on a plate.
  • Separate the scallion whites and greens. Split the scallion whites lengthwise, cut into 2-inch pieces and place in a small bowl. Cut the remaining scallion greens into 2-inch pieces and place in another small bowl.
  • Make the sauce. Whisk the oyster sauce, sugar, white pepper and 1/2 cup water in a medium bowl until combined. Set aside.
  • Shake off the excess liquid from the crab pieces in the colander over the sink. Reserve the large bowl. Transfer half of the crab pieces to a large plate and set aside.
  • Sprinkle 2 tablespoons cornstarch over the crab pieces in the colander and toss until coated completely. Place the colander over the reserved large bowl. Wait to coat the remaining crab until the first batch is frying to prevent the cornstarch from becoming too thick.
  • Fill a wok or high-sided large skillet a little less than halfway (about 3 inches) with canola oil and heat over high until shimmering. Carefully add the coated crab to the oil. Fry until the crab legs begin to turn orange and the cornstarch coating is translucent, about 2 minutes. Meanwhile, transfer the crab pieces on the plate to the colander. Sprinkle with 2 tablespoons cornstarch, toss to coat and set aside. Wash your hands, then use a slotted spoon or spider to transfer the fried crab pieces to a paper towel-lined plate. Repeat with remaining crab.
  • Remove all but 3 tablespoons of oil from the wok and reduce the heat to medium high. Add the garlic, ginger and scallion whites. Gently stir-fry until the garlic and ginger are golden brown and the scallion whites soften, 2 to 3 minutes. Add the claws and all of the crab pieces and toss with a wooden spoon or metal spoon. Add the Shaoxing wine and cook until reduced slightly, about 15 seconds. Add the oyster sauce mixture, scallion greens and 1/2 cup water. Toss again until well combined. Place the reserved crab top shells, hard side-up, on top in the wok and cover. Reduce the heat to medium and cook until the crab is vibrant orange and fully cooked through, about 8 minutes (see Cook's Note).
  • Meanwhile, mix the remaining 1 1/2 teaspoons cornstarch with 1 1/2 teaspoons water in a small bowl. Remove the lid and drizzle the slurry on the crab. Toss again, increase the heat and bring to a full boil. Once boiling, reduce the heat to medium-low and simmer until the sauce thickens slightly, about 2 minutes.
  • Transfer to a platter and serve warm with white rice.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC



Stir-Fried Bok Choy with Ginger and Garlic image

For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

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.

STIR-FRY BOK CHOY IN THAI GARLIC SAUCE



Stir-Fry Bok Choy in Thai Garlic Sauce image

This bok choy recipe is terrific to serve as a side vegetable dish - or add tofu or your choice of chicken, pork, or seafood for a delicious mixed stir fry dish. With a rich garlic taste, the stir fry sauce is easy to make and goes well with other vegetables. Easy and quick to make, this bok choy recipe will fast become one of your vegetable favorites!

Provided by salvador1709

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 heads baby bok choy
1 tablespoon coconut oil
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons sweet Thai sweet chili sauce
2 tablespoons brown sugar
2 teaspoons fresh lime juice
7 -8 garlic cloves, minced

Steps:

  • Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
  • Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
  • Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
  • Now add the bok choy plus 2-3 tablespoons stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
  • Now add another 2-3 tablespoons sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
  • Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
  • To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!

Nutrition Facts : Calories 91.2, Fat 3.6, SaturatedFat 3, Sodium 1598.3, Carbohydrate 13.1, Fiber 1.1, Sugar 8.6, Protein 2.7

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