Chinese Broccoli with Crabmeat |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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If Chinese broccoli isn't available in your area, you can substitute regular broccoli. Ingredients:
1 pound chinese broccoli (1 large bunch; sometimes called chinese kale) |
1 cup reduced-sodium chicken broth |
2 teaspoons cornstarch |
1 1/2 teaspoons asian sesame oil |
1 teaspoon sugar |
3/4 teaspoon salt |
1/8 teaspoon black pepper |
4 1/2 tablespoons chinese rice wine* or sake |
4 1/2 teaspoons canola or corn oil |
1/2 pound jumbo lump crabmeat, picked over and slightly flaked |
3 tablespoons minced scallion (white part only) |
2 tablespoons minced peeled fresh ginger |
Directions:
1. Peel broccoli stems with a vegetable peeler, then, keeping stems separate, cut stems, leaves, and florets diagonally into 1-inch pieces. Cook stem pieces in an 8-quart pot of (unsalted) boiling water 1 minute, then add leaves and florets and cook, stirring occasionally, until stems are crisp-tender, about 2 minutes more. Drain in a colander and rinse under cold running water to stop cooking. Drain broccoli well.
2. Stir together chicken broth, cornstarch, sesame oil, sugar, salt, pepper, and 2 1/2 tablespoons rice wine in a bowl until combined well.
3. Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 2 1/4 teaspoons oil, swirling it around wok. Add crabmeat and stir-fry 30 seconds. Add remaining 2 tablespoons rice wine, then stir-fry 30 seconds more and transfer to a bowl.
4. Add remaining 2 1/4 teaspoons oil to wok and heat until it begins to smoke. Add scallion and ginger and stir-fry until fragrant, about 10 seconds. Stir sauce, then add to wok and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Add broccoli and crabmeat, then toss lightly to combine and transfer to a platter. Serve immediately.
5. *Available at Asian markets and .
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