Chinese Broccoli With Crabmeat Recipes

CHINESE BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
• Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.

STIR-FRIED BROCCOLI WITH CRABMEAT

Steps:

• Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli stems in boiling water; heat to boiling. Cover and cook 30 seconds. Add flowerets; heat to boiling. Cover and cook 30 seconds; drain. Immediately rinse in cold water; drain.
• Cut green onions into 1/2-inch pieces; slice lengthwise in half. Mix cornstarch and water.
• Heat wok or 12-inch skillet over high heat. Add vegetable oil; rotate wok to coat side. Add broccoli and garlic; stir-fry 1 minute.
• Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Stir in crabmeat, green onions and sesame oil; cook and stir 1 minute.

EASY CHINESE BROCCOLI

Steps:

• Pour about 1 inch of water into a saucepan and bring to a boil. Place Chinese broccoli in the saucepan and cover with the lid. Cook until stems are tender, 2 to 5 minutes. Use tongs to transfer to a plate.
• Mix oyster sauce, brown sugar, and sesame oil together in a bowl. Drizzle sauce over the cooked Chinese broccoli.

CHINESE BROCCOLI RECIPE

Steps:

• Wash the Chinese broccoli. Cut off part of the stem that is tough.
• Peel of the tough fiber n the surface of the stalk with a knife or vegetable peeler.
• Boil about 1 liter of water in a stockpot or the wok.
• Add 1 tablespoon of vegetable oil, 2 teaspoons of salt and a half teaspoon of baking soda.
• Blanch the broccoli for five minute until the stalks are tender. Drained.
• Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the garlic bulb and ginger slices until aromatic.
• Add the oyster sauce, light soy sauce, sugar, and water. Stir until the sugar dissolves.
• Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the chopped garlic until golden brown. Remove the garlic and add the ginger slices to continue sautéing for a minute.
• Add the vegetables and stir fry for half a minute.
• Add 2 tablespoons of water and cover with a lid. Let it cook for 5 minutes.
• Remove the lid and continue to stir-fry until the water is dried out.
• Combine the oyster sauce, light soy sauce, sugar, sesame oil, and water. Heat up in a small pot until the sugar dissolves.
• Place the vegetables on a serving plate, cut the Chinese broccoli lengthwise into two.
• Drizzle the sauce onto the vegetable.
• Garnish with fried garlic and serve.

CHINESE BROCCOLI WITH CRABMEAT

Steps:

• 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.
• Stir together chicken broth, cornstarch, sesame oil, sugar, salt, pepper, and 2 1/2 tablespoons rice wine in a bowl until combined well.
• 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.
• 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.
• *Available at Asian markets and ethnicgrocer.com.

VELVET CRABMEAT

Steps:

• Pare outer layer from broccoli stalks. Cut broccoli lengthwise into 1-inch stems remove flowerets. Cut stems diagonally into ¼-inch slices. Place broccoli in boiling water heat to boiling. Cook uncovered 1 minute drain. Immediately rinse in cold water drain. Drain crabmeat thoroughly remove cartilage. Squeeze out excess moisture.Beat egg whites, milk, ½ teaspoon salt and the white pepper until foamy. Mix wine, soy sauce and sesame oil.Heat wok until very hot. Add 1 tablespoon vegetable oil tilt wok to coat side. Add broccoli and ½ teaspoon salt stir-fry 1 minute. Remove broccoli from wok place on heatproof platter. Keep warm in 175 oven. Wash and thoroughly dry wok.Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add garlic and egg white mixture stir-fry 10 seconds. (Egg whites should not be firm before adding crabmeat.) Add crabmeat and wine mixture cook and stir about 2 minutes or until egg white mixture is firm (do not overcook). Pour crabmeat mixture over broccoli.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STIR-FRIED BROCCOLI WITH CRABMEAT

Steps:

• Pare outer layer from broccoli stalks. Cut broccoli lengthwise into 1-inch stems remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli stems in boiling water heat to boiling. Cover and cook 30 seconds. Add flowerets heat to boiling. Cover and cook 30 seconds drain. Immediately rinse in cold water drain. Drain crabmeat thoroughly remove cartilage. Squeeze out excess moisture. Cut green onions diagonally into 1-inch pieces. Mix cornstarch and water.Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add broccoli and garlic stir-fry 1 minute. Add broth and salt heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Stir in crabmeat, green onions and sesame oil cook and stir 1 minute or until crabmeat is hot.4 servings**Fresh crabmeat adds such a wonderful flavor that the cooking and picking process is truly worth the effort. Drop 2 Dungeness crabs into boiling water in a large kettle or stockpot. Simmer about 10 minutes and drain. When crabs are cool enough to handle, break off claws andd extract meat with a small fork or pick. Pull off the top shell and break off the legs. Scrape away the gills and remove internal organs carefully. Pick out as much meat as you can find in the body and legs.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.