Ingredients

• 1 pound Chinese broccoli (1 large bunch; sometimes called Chinese kale)
• 1 cup reduced-sodium chicken broth
• 2 teaspoons cornstarch
• 1 1/2 teaspoons Asian sesame oil
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 1/2 tablespoons Chinese rice wine* or sake
• 4 1/2 teaspoons canola or corn oil
• 1/2 pound jumbo lump crabmeat, picked over and slightly flaked
• 3 tablespoons minced scallion (white part only)
• 2 tablespoons minced peeled fresh ginger
• Special equipment: a well-seasoned 14-inch flat-bottomed wok

Instructions

1. Peel broccoli stems with a vegetable peeler, then, keeping stems separate, cut stems, leaves, and florets diagonally into 1-inch pieces. Cook stem pieces in an 8-quart pot of (unsalted) boiling water 1 minute, then add leaves and florets and cook, stirring occasionally, until stems are crisp-tender, about 2 minutes more. Drain in a colander and rinse under cold running water to stop cooking. Drain broccoli well.
2. Stir together chicken broth, cornstarch, sesame oil, sugar, salt, pepper, and 2 1/2 tablespoons rice wine in a bowl until combined well.
3. Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 2 1/4 teaspoons oil, swirling it around wok. Add crabmeat and stir-fry 30 seconds. Add remaining 2 tablespoons rice wine, then stir-fry 30 seconds more and transfer to a bowl.
4. Add remaining 2 1/4 teaspoons oil to wok and heat until it begins to smoke. Add scallion and ginger and stir-fry until fragrant, about 10 seconds. Stir sauce, then add to wok and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Add broccoli and crabmeat, then toss lightly to combine and transfer to a platter. Serve immediately.
5. *Available at Asian markets and ethnicgrocer.com.