Broccoli and Chinese Cabbage in Crab Meat Sauce

• 1 head Broccoli
• 2 leaves Chinese cabbage
• 1 Canned crab meat
• 1/2 tsp Weipa
• 100 ml Water
• 1 White pepper
• 1 tbsp Sesame oil
• 1 tbsp Katakuriko
• 1 and 1/2 tablespoon Water

1. Slice the Chinese cabbage lengthwise, then cut cross-wise into bite-sized pieces.
2. Separate the broccoli head into bite-sized florets.
3. Boil a generous amount of water, add the salt (not included in ingredients), and add the stalk from the Chinese cabbage.
4. Add the broccoli when the stalks become translucent.
5. Right before the broccoli becomes tender, parboil the remaining Chinese cabbage.
6. Drain the vegetables from Step 2 and dispose of the boiling water.
7. Without draining, put the canned crab meat into a pot, add Chinese chicken stock granules and water, and cook over medium heat.
8. 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.
9. Stir in the white pepper and sesame oil, and, after lightly blending, remove from the heat.
10. Arrange the broccoli and Chinese cabbage on a serving plate, generously pour the crab sauce from Step 6, and serve.

broccoli, cabbage, crab meat, weipa, water, white pepper, sesame oil, katakuriko, water

Taken from cookpad.com/us/recipes/167736-broccoli-and-chinese-cabbage-in-crab-meat-sauce (may not work)