Serves 6
Always strip away the tough outer leaves of Shanghai bok choy and trim tough sections of all the leaves before cooking.
1. Heat 1 gallon water to boiling. Add hearts and cook until tender, about 3 1/2 minutes. Drain, place under cold, running water, and drain again. Mix sauce ingredients.
2. Heat a wok or skillet until very hot; add oil and heat until smoking. Add scallions and ginger and stir-fry until fragrant, about 15 seconds. Add crabmeat and rice wine; cook over high heat for 15 seconds, then add sauce. Stir continuously over high heat until sauce thickens, about 1 minute. Add cabbage hearts, toss lightly to coat, and cook until heated through, 1 to 1 1/2 minutes. Transfer to a serving platter and serve immediately with rice.