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Cook'n with Betty Crocker 
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Stir-Fried Crabmeat with Celery Cabbage |
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Serves: 4 Print this Recipe10 ounces frozen cooked crab meat thawed 1/2 pound celery cabbage 2 green onions (with tops) 1 tablespoon cornstarch 1 tablespoon water 1 teaspoon sugar 1 teaspoon roasted sesame oil 2 tablespoons vegetable oil 1 teaspoon finely Chopped ginger root 1 teaspoon finely chopped garlic 1/2 teaspoon salt 1/2 cup chicken broth (see Soups: Chicken Broth) Drain crabmeat thoroughly; remove cartilage. Squeeze out excess moisture. Cut celery cabbage into 1-inch pieces. Cut green onions diagonally into 1-inch pieces. Mix cornstarch, water, sugar and sesame oil. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add gingerroot and garlic; stir-fry 30 seconds. Add celery cabbage and salt; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 2 minutes over high heat. Stir in cornstarch mixture; cook and stir until thickened. Stir in crabmeat and green onions; cook and stir 1 minute or until crabmeat is hot. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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