Asparagus in Crab Sauce

Season the oil. Heat the wok to almost smoking and then swirl in a TBS. or so of oil. When it is very hot, add the garlic and ginger. Then the aromatics are brown, remove them.

Add the peeled and trimmed asparagus to the hot wok. Stir fry until the vegetables are coated in oil. Add the sugar and salt. Sizzle in the 1/4 cup chicken stock. Cook for one minute. Put the wok lid on the wok and let the asparagus cook for one minute.

Arrange the asparagus on a platter.

There should be a little flavored oil in the bottom of the hot wok. Add the wine and then add the chicken stock.

Add the crabmeat and 1/2 of the ham. Let the sauce come to a boil, then reduce to a simmer.

Make a cornstarch slurry and add it to the sauce. Add the beaten egg whites to the sauce. Let the sauce thicken and then pour over the asparagus.

Sprinkle the remaining ham over the top of the dish. Serve immediately.