Sauce for broccoli

- If you haven't bought your broccoli yet, try to get the Aussie ones because they steam without discolouring and smelling. Since you'll be steaming them, you can cut them into large florets. They look more impressive that way and wont drown in the sauce. Steaming is quick - perhaps just 2 - 3 minutes but check for doneness by poking with the tip of a knife. Remove from the steamer to somewhat dry out a little. I steam them direct, ie, without any receptacle. This way, the steam really reaches all parts of the broccoli.

Sauce for 2 heads of broccoli:
- 4 cloves garlic( finely minced )
- Half a thumb size young ginger( shredded )
- 2 to 3 tbsps crabmeat( if using frozen ones, blanch in boiling water for a few seconds and press dry )
- half tsp chicken stock powder
- half a mug of water + half tsp potato starch
- 2 tbsps oil
- half an egg white
- salt, white pepper and sugar to taste

Heat oil and saute garlic, ginger, crab and stock powder. Add in the water+starch. Stir to thicken. Add a little more water if needed. Season and swirl in the egg white. Either incorporate the broccoli or dump the sauce over it.

Another way is to arrange thinly sliced abalone in a circle with the broccoli in the centre. Can replace crab with shredded chicken breast meat( steam with ginger and shred lor. Collect the juices).


- Curryman