Instructions: Place a pot over high heat until hot. Add oil, swirling to coat sides. Add ginger and shallot and cook, stirring, until fragrant, about 10 seconds. Add crabmeat; stir-fry for 1 minute.

Add stock, water and soy sauce and bring to a boil. Add bok choy and carrot. Reduce heat to low and simmer until vegetables are tender, about 5 minutes. Stir in sesame oil and pepper.

This recipe yields 4 servings.

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