2 tbsp. oil
1 tsp. sheey
1/2 tsp. sugar
1 c. chicken broth
1 head Japanese cabbage cut in 1-inch pieces (6 cups)
4 green onion, chopped
1/2 tsp. salt
1/4 tsp. ginger
1 1/2 tbsp. cornstarch
1 (7 1/2 oz.) can crabmeat flaked
Heat oil in skillet, add next 5 ingredients and dash of pepper. Stir 1 minute. Add cabbage and broth. Cover and simmer 5 minutes, blend cornstarch with 2 tablespoons cold water, add to cabbage, cook and stir until thickened.
Add crabmeat and heat through. Serve over hot rice or chow mein noodles.
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