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  • 4servings
  • 30minutes
  • 187calories

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B2, B3, E
MineralsManganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) water

  2. 1/4 cup(s) ketchup

  3. 1 tablespoon(s) reduced-sodium soy sauce

  4. 1 tablespoon(s) tomato paste

  5. 1 teaspoon(s) cornstarch

  6. 1 tablespoon(s) toasted sesame oil

  7. 1/4 cup(s) minced shallot

  8. 2 tablespoon(s) minced garlic

  9. 2 tablespoon(s) minced red chile , or to taste 1 1/2 tablespoon(s) minced fresh ginger

  10. 1 baby spinach

  11. 1 pound(s) pasteurized crabmeat, drained if necessary

Instructions Jump to Ingredients ↑

  1. Whisk water, ketchup, soy sauce, tomato paste and cornstarch in a medium bowl.

  2. Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add garlic, chile and ginger and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until just wilted, 1 to 2 minutes. Stir in the sauce and crab; reduce heat to medium-low, cover and cook, stirring occasionally, until heated through, about 2 minutes.

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