- 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
- 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.
- 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.
- 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.