Watercress Soup With Crab Recipe - Cooking Index
Watercress Soup With Crab Recipe - Cooking Index
This is a popular Cantonese treat, yet ironically watercress is not of Chinese origin. It was brought to China by Western traders, and over the centuries it has found a perfect home in Chinese cuisine, as in this savory seafood broth.
Courses: Soup| 1/4 lb | 113g / 4oz | Cooked crabmeat - flaked |
| 2 teaspoons | 10ml | Cooking oil |
| 3 | Ginger - (quarter-size) - lightly crushed | |
| 4 cups | 948ml | Chicken broth |
| 1 cup | 237ml | Water |
| 1 | Watercress - (abt 3/4 lb) - coarse stems trimmed | |
| 1/2 cup | 55g / 1.9oz | Sliced carrot |
| 1/2 teaspoon | 2.5ml | Sesame oil |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| Marinade | ||
| 2 teaspoons | 10ml | Cornstarch |
| 1/2 teaspoon | 2.5ml | Salt |
Combine marinade ingredients in a small bowl. Add crabmeat and stir to coat. Let stand for 10 minutes.
Place a 2-quart pan over high heat until hot. Add cooking oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add crabmeat and stir-fry for 1 minute.
Add broth and water; bring to a boil. Add watercress and carrot. Reduce heat to low and simmer until vegetables are tender-crisp, about 5 minutes. Stir in sesame oil and pepper.
This recipe yields 4 servings.
Source:
Martin Yan's Feast: The Best of Yan Can Cook by Martin Yan, (KQED - Books, 1998)
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