Chinese Poached Crab and Tempeh Recipe

Serves/Makes: 6

Ingredients:

• 1/2 pound (227 g) fresh or canned crab meat
• 4 (3 x 3 x 1/2-inch / 7 x 7 x 1.3-cm) pieces tempeh
• 2 tablespoons (30 mL) peanut oil
• 1 green onion, minced
• 1 teaspoon (5 mL) salt
• 3 tablespoons (45 mL) chicken broth
• 3 turns pepper mill
• 1/2 teaspoon (2.5 mL) cornstarch
• 5 teaspoons (25 mL) cold water

How to cook Chinese Poached Crab and Tempeh:

• Thoroughly bone crabmeat reserve.
• Half each tempeh piece slice each half into 1/4-inch (6-mm) thick slices.
• Preheat a 12-inch (30-cm) fry pan over high heat for 30 seconds.
• Pour in peanut oil heat oil for 30 seconds.
• Brown green onion in hot oil.
• Stir in salt and chicken broth add tempeh slices.
• Bring to a boil.
• Cover and cook over medium heat for 3 minutes.
• Add crab meat pepper.
• Cook for 1 minute.
• Mix together cornstarch and cold water pour mixture into fry pan.
• Cook for approximately 1 minute, stirring, to slightly glaze crabmeat and tempeh slices.
• Serve the Chinese Poached Tempeh and Crab immediately.

Notes:
Tempeh is a fermented food typically made from soybeans, most popular in Indonesia and other parts of Southeast Asia. Tempeh is similar to tofu in providing a way to improve the digestibility of soybeans, but different from it in nutritional characteristics and eating qualities, as tempeh’s fermentation process and its retention of the whole bean give it a higher content of dietary fiber and vitamins, as well as firmer texture and stronger flavor. Tempeh is used worldwide in vegetarian cuisine as a meat analogue.

This recipe for Chinese Poached Crab and Tempeh serves/makes: 6

Main Ingredient: Crab
Preparation Method: Poached/Simmered
Cuisine: Chinese