Crab with greens
Adapted from “A Taste of Thailand” by David Scott and Kristiaan Inwood (Rider, 1986), this dish is good as a starter or a side dish with rice or noodles.
2 tablespoons vegetable oil
4 garlic cloves, crushed and coarsely chopped
8 ounces cooked or canned crab meat, shredded
1 pound baby spinach or bok choy, coarsely chopped
2 tablespoons fish sauce or soy sauce
Heat the oil over medium-high in a large skillet or wok. Fry the garlic until golden. Add the crab and stir-fry a minute. Add the greens and fry until they start to wilt. Add the fish sauce and season with black pepper to taste. Reduce heat to low, cover pan and simmer a few minutes, until greens are tender. Makes 4 servings.
Per serving: 124 calories (44 percent from fat), 6 g fat (.7 g saturated, 2.5 g monounsaturated), 50 mg cholesterol, 11.8 g protein, 5.5 g carbohydrates, 2.7 g fiber, 1252 mg sodium.