Ingredients:

  • 1 head broccoli, cut into bite-sized florets (approximately 250g)
  • 2 leaves Chinese cabbage, sliced lengthwise, then cut crosswise (approximately 100g)
  • 1 can (about 200g) crab meat, drained
  • 1/2 tsp Weipa (Chinese chicken stock granules)
  • 100 ml water (about 1/2 cup)
  • 1/2 tsp white pepper
  • 1 tbsp sesame oil
  • 1.5 tbsp katakuriko (Japanese potato starch)
  • 1.5 tbsp water

Instructions:

  1. Slice the Chinese cabbage and cut broccoli into florets.
  2. Boil a generous pot of salted water; add chopped Chinese cabbage stalks.
  3. When the stalks are translucent, add broccoli.
  4. Before broccoli is tender, throw in the remaining Chinese cabbage.
  5. Drain the vegetables and discard the boiling water.
  6. In a pot, add canned crab meat, Weipa, and water; heat over medium.
  7. Bring to a gentle boil, then stir in a slurry of katakuriko and water.
  8. Cook while stirring until thickened.
  9. Stir in white pepper and sesame oil, blend, and remove from heat.
  10. Arrange the vegetables on a serving plate and pour the crab sauce generously over them.