
Crab meat over pea shoots with rice
Tender pea shoots under a crab meat sauce — light, sweet and moistening for dry winter days.
- 20 min
- Serves 2
- Braise in sauce
- Easy
Why it suits you: Minor Cold air is dry and people with yin deficiency get a dry mouth and throat. Crab is moistening and pea shoots are fresh, so nothing is heating.
Method
Prep 10 min · Cook 10 min- 1Stir-fry the pea shoots with the ginger and a little oil, then plate.
- 2Bring the stock to the boil and add the crab and salt.
- 3Thicken with cornflour slaked in water.
- 4Pour the sauce over the greens and serve with rice.
Cautions
- Crab is cold — avoid with a cold stomach or shellfish allergy.
Chef's tips
- Don't overcook the crab so it stays sweet.
The TCM view
Crab is salty and cold, clearing heat and nourishing yin; pea shoots are sweet and neutral.



