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If you use real crab, be cautious of crab shell.
If you use canned real crab, carefully break apart the crab in a glass bowl and gently run your fingers through the crab meat to break it apart and ensure there are no shell pieces.
If using canned, shredded crab, reduce cooking time slightly as it will cook faster than strips or pieces.
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| Chinese Stir-Fry Broccoli and Crab |
Ingredients
(4 servings - 11g protein 10g carbohydrate per serving)
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| 1 lb |
broccoli |
| 2 |
green onions with tops |
| 1 tbsp |
cornstarch |
| 1 tbsp |
cold water |
| 3 tbsp |
vegetable oil |
| 1 |
garlic clove, finely chopped |
| 1/4 cup |
chicken broth |
| 8 oz |
crab, frozen, imitation, salad-style (strips) |
| 1/2 tsp |
sesame oil |
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- Cut florets from broccoli stalks.
- Cut broccoli stalks into 1/4 inch slices.
- Place broccoli stalks (not florets) into boiling water and cook for 30 seconds.
- Add florets to boiling water and cook for 30 seconds.
- Drain and rinse in cold water.
- Cut green onions into 1/2 inch pieces.
- Mix cornstarch with water in small bowl.
- Heat wok or 12-inch skillet over high heat.
- Add vegetable oil to pan and coat bottom and sides.
- Add broccoli and garlic and stir-fry for 1 minute.
- Add broth and heat to boiling.
- Stir in cornstarch mixture and cook until thickened.
- Stir in crabmeat, onions, and sesame oil and cool for 1 minute.
- Serve while hot.
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