Crab Roe Broccoli
A Zhejiang dish prized for its fresh flavor and crisp texture, stir-fried with whole crab and broccoli.
Ingredients
Large crabs (washed, steamed, meat/roe/roe-fat picked out)
2
Broccoli (washed, separated into florets)
400 g
Minced ginger
2 tsp
Salt
to taste
Shaoxing wine
to taste
Sugar
a pinch
White pepper
a pinch
Chicken bouillon powder
1/2 tsp
Water
150 g
Cornstarch slurry
2 tbsp
Instructions
1
Step 1
Wash the crabs, steam them until cooked, then pick out the crab meat, roe, and roe-fat. Set aside.
2
Step 2
Wash the broccoli and break it into individual florets, then drain well. Heat 3 tbsp of oil in a wok; once hot, stir-fry the broccoli, add Shaoxing wine, season with salt to taste and a pinch of sugar, then transfer to a plate and set aside.
3
Step 3
Heat 2 tbsp of oil in the wok; once hot, add the picked crab roe and meat and stir-fry briefly. Add Shaoxing wine, salt, sugar, minced ginger, chicken bouillon powder, and water. Thicken with the cornstarch slurry, stir until evenly coated, then pour the crab mixture over the broccoli and serve.
