Serves: 4
Total Calories: 213

1 1/2 pounds broccoli
8 ounces frozen cooked crab meat thawed
8 eggs whites
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon sweet white wine
1 teaspoon light soy sauce
1 teaspoon roasted sesame oil
1 tablespoon vegetable oil
1 teaspoon finely chopped garlic

Pare outer layer from broccoli stalks. Cut broccoli lengthwise into 1-inch stems remove flowerets. Cut stems diagonally into ¼-inch slices. Place broccoli in boiling water heat to boiling. Cook uncovered 1 minute drain. Immediately rinse in cold water drain. Drain crabmeat thoroughly remove cartilage. Squeeze out excess moisture.

Beat egg whites, milk, ½ teaspoon salt and the white pepper until foamy. Mix wine, soy sauce and sesame oil.

Heat wok until very hot. Add 1 tablespoon vegetable oil tilt wok to coat side. Add broccoli and ½ teaspoon salt stir-fry 1 minute. Remove broccoli from wok place on heatproof platter. Keep warm in 175 oven. Wash and thoroughly dry wok.

Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add garlic and egg white mixture stir-fry 10 seconds. (Egg whites should not be firm before adding crabmeat.) Add crabmeat and wine mixture cook and stir about 2 minutes or until egg white mixture is firm (do not overcook). Pour crabmeat mixture over broccoli.

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.

Nutritional Facts:

Serves: 4
Total Calories: 213
Calories from Fat: 101

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