Asparagus and crab with a light ginger sauce recipe

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  • Yield: 4 Servings


  • One 1-in (2.5-cm) piece of ginger, grated
  • ½ teaspoon fish sauce (optional)
  • ½ teaspoon freshly squeezed lemon juice
  • 6 oz (175 g) cooked crabmeat
  • ¾ cup (185 ml) store-bought or homemade Vegetable Stock or Seafood Stock
  • ¼ teaspoon sugar
  • Generous pinch of salt
  • ¼ teaspoon ground white pepper
  • 1 lb (500 g) asparagus, ends trimmed
  • ½ teaspoon sesame oil
  • Cornstarch slurry: ½ teaspoon cornstarch dissolved in 1 tablespoon cool water
How to Make It
  1. Working over a bowl, use your fingers to squeeze the grated fresh ginger to release its juice. You should get about 1/2 to 3 /4 teaspoon of ginger juice. Add the fish sauce, if using, lemon juice and crabmeat. Gently mix.
  2. In a wok or large sauté 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.
  3. Return 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.

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