Easiest Way to Make Quick Broccoli and Chinese Cabbage in Crab Meat Sauce

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Speedy Broccoli and Chinese Cabbage in Crab Meat Sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Broccoli and Chinese Cabbage in Crab Meat Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Broccoli and Chinese Cabbage in Crab Meat Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Broccoli and Chinese Cabbage in Crab Meat Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Broccoli and Chinese Cabbage in Crab Meat Sauce using 9 ingredients and 7 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Get to make Broccoli and Chinese Cabbage in Crab Meat Sauce:

1. 1 head Broccoli
2. 2 leaves Chinese cabbage
3. 1 Canned crab meat
4. 1/2 tsp Weipa
5. 100 ml Water
6. 1 White pepper
7. 1 tbsp Sesame oil
8. 1 tbsp ◎Katakuriko
9. 1 and 1/2 tablespoon ◎Water

Steps to make to make Broccoli and Chinese Cabbage in Crab Meat Sauce

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.

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