Broccoli and Chinese Cabbage in Crab Meat Sauce

Broccoli and Chinese Cabbage in Crab Meat Sauce

Serve up a generous amount of crab with piping hot broccoli and Chinese cabbage coated liberally in a creamy thick sauce.
Sesame oil was used for a subtle accent.

Ingredients: 2 servings

1 head
Chinese cabbage
2 leaves
Canned crab meat
1/2 teaspoon
100 ml
White pepper
to taste
Sesame oil
1 tablespoon
1 tablespoon
1 and 1/2 tablespoon


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.

Story Behind this Recipe

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.