Ingredients
1
pound broccoli
2
green onions (with tops)
1
tablespoon cornstarch
1
tablespoon cold water
3
tablespoons vegetable oil
1
clove garlic, finely chopped
1/4
cup chicken broth
1
package (8 ounces) frozen salad-style imitation crabmeat, thawed
1/2
teaspoon sesame oil
Preparation
Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli stems in boiling water; heat to boiling. Cover and cook 30 seconds. Add flowerets; heat to boiling. Cover and cook 30 seconds; drain. Immediately rinse in cold water; drain.
Cut green onions into 1/2-inch pieces; slice lengthwise in half. Mix cornstarch and water.
Heat wok or 12-inch skillet over high heat. Add vegetable oil; rotate wok to coat side. Add broccoli and garlic; stir-fry 1 minute.
Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Stir in crabmeat, green onions and sesame oil; cook and stir 1 minute.
