Chinese Cabbage Hearts With Crab-Meat Sauce
|Crab meat||1⁄2 Pound|
|Chinese cabbage||1 Pound|
|Baking soda||1⁄2 Teaspoon|
|Salt boiling water||1⁄2 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Cornstarch||1 Tablespoon (Mixed With 1/2 Cup Water)|
Wash the cabbage hearts and cut into quarters.
Plunge them into a saucepan of hot water mixed with baking soda for 1 minute.
Heat pan with 2 tablespoons oil and saute the vegetable till it is well cooked and soft.
Season with salt and pepper.
Place on serving platter and keep hot in the oven or on a hot plate.
Reheat the pan with 2 tablespoons oil and saute the crab meat for 1 minute.
Add the sherry and chicken stock and season with pepper and salt.
Add the thickening to the crab and continue to stir for 1 minute.
When it is very hot and the sauce well thickened, pour over vegetables and serve immediately.
Serving size: Complete recipe
Calories 643 Calories from Fat 307
% Daily Value*
Total Fat 35 g53.4%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 7.2 mg2.4%
Sodium 2331.9 mg97.2%
Total Carbohydrates 35 g11.5%
Dietary Fiber 4.7 g18.8%
Sugars 9.2 g
Protein 50 g100.2%
Vitamin A 405.5% Vitamin C 341%
Calcium 48.4% Iron 23.4%
*Based on a 2000 Calorie diet