Lunch · Chinese · 10 min
Bok Choy and Fancy White Crab Stir-Fry with Toasted Mustard Seeds
- Calories
- 150
- Protein
- 11g
- Carbs
- 13g
- Fat
- 4g
Ingredients
- 60.9 g Crab meat fancy white, canned
- 288.4 g Bok choy, regular, raw
- 11.1 g Barley, pearled, raw
- 76.1 g Passata with cherry tomato
- 0.1 g Mustard seed
- 0.1 g Scallions, raw
Method
- 01Rinse the pearled barley under cold water. Simmer in a small pot with water until tender, about 25 minutes, then drain well.
- 02Heat a non-stick wok or pan over medium-high heat. Add the mustard seeds and toast them until they just begin to pop and release a sharp aroma.
- 03Add the chopped bok choy to the pan and stir-fry for 2 minutes until the leaves wilt and the stalks turn bright green but remain crunchy.
- 04Stir in the cherry tomato passata and cook for 1 minute until the sauce is warmed through and coats the vegetables.
- 05Gently fold in the fancy white crab meat, taking care not to break the large lumps, until just heated through.
- 06Plate the mixture over the cooked barley. Garnish with thinly sliced scallions for a fresh, oniony bite.
Cook it with the whole plan around it
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