Broccoli and Chinese Cabbage in Crab Meat Sauce

Name: Broccoli and Chinese Cabbage in Crab Meat Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 head Broccoli; 2 leaves Chinese cabbage; 1 Canned crab meat; 1/2 tsp Weipa; 100 ml Water; 1 White pepper; 1 tbsp Sesame oil; 1 tbsp ◎Katakuriko; 1 and 1/2 tablespoon ◎Water

cookpad.japan @cookpad_jp

Broccoli coated in crab sauce may seem like standard fare, but the Weipa chicken stock gives it an extra punch that makes it go well with rice.

The saltiness of the canned crab meat may vary depending on the brand, so please adjust the amount of salt and chicken stock to taste. For 2 servings. Recipe by Satomi0421

Broccoli coated in crab sauce may seem like standard fare, but the Weipa chicken stock gives it an extra punch that makes it go well with rice.

The saltiness of the canned crab meat may vary depending on the brand, so please adjust the amount of salt and chicken stock to taste. For 2 servings. Recipe by Satomi0421

cookpad.japan @cookpad_jp

Broccoli coated in crab sauce may seem like standard fare, but the Weipa chicken stock gives it an extra punch that makes it go well with rice.

The saltiness of the canned crab meat may vary depending on the brand, so please adjust the amount of salt and chicken stock to taste. For 2 servings. Recipe by Satomi0421

Broccoli coated in crab sauce may seem like standard fare, but the Weipa chicken stock gives it an extra punch that makes it go well with rice.

The saltiness of the canned crab meat may vary depending on the brand, so please adjust the amount of salt and chicken stock to taste. For 2 servings. Recipe by Satomi0421

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Ingredients

2 servings

1 headBroccoli
2leaves Chinese cabbage
1Canned crab meat
1/2 tspWeipa
100 mlWater
1White pepper
1 tbspSesame oil
1 tbsp◎Katakuriko
1and 1/2 tablespoon ◎Water

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Steps

1

Slice the Chinese cabbage lengthwise, then cut cross-wise into bite-sized pieces. Separate the broccoli head into bite-sized florets.
2

Boil a generous amount of water, add the salt (not included in ingredients), and add the stalk from the Chinese cabbage. Add the broccoli when the stalks become translucent. Right before the broccoli becomes tender, parboil the remaining Chinese cabbage.
3

Drain the vegetables from Step 2 and dispose of the boiling water.
4

Without draining, put the canned crab meat into a pot, add Chinese chicken stock granules and water, and cook over medium heat.
5

Bring the crab from Step 4 to a boil, then stir in the prepared katakuriko slurry (made by mixing the ingredients marked with ◎), and boil briefly while stirring.
6

Stir in the white pepper and sesame oil, and, after lightly blending, remove from the heat.
7

Arrange the broccoli and Chinese cabbage on a serving plate, generously pour the crab sauce from Step 6, and serve.