Ingredients

• 1/2 cup water
• 1/4 cup ketchup
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon cornstarch
• 1 tablespoon toasted sesame oil
• 1/4 cup minced shallot
• 2 tablespoon minced garlic
• 2 tablespoon minced red chile, or to taste
• 1 1/2 tablespoon minced fresh ginger
• 1 6-ounce ba baby spinach
• 1 pound pasteurized crabmeat, drained if necessary

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Cooking Directions

Step 1

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

Step 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.