Asparagus and Crab With a Light Ginger Sauce
- 2 tablespoons ginger, grated
- 12 teaspoon fish sauce
- 12 teaspoon lemon juice
- 6 ounces cooked crabmeat
- 34 cup vegetable stock, or 34 cup seafood stock
- 14 teaspoon sugar
- 1 pinch salt
- 14 teaspoon white pepper
- 1 lb asparagus, ends trimmed
- 12 teaspoon sesame oil
- 12 teaspoon cornstarch, (dissolved in)
- 1 tablespoon water, cool
Directionsworking 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.
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.