Instructions: Combine marinade ingredients in a small bowl. Add crabmeat and stir to coat. Let stand for 10 minutes.

Place a 2-quart pan over high heat until hot. Add cooking oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add crabmeat and stir-fry for 1 minute.

Add broth and water; bring to a boil. Add watercress and carrot. Reduce heat to low and simmer until vegetables are tender-crisp, about 5 minutes. Stir in sesame oil and pepper.

This recipe yields 4 servings.

Comments: This is a popular Cantonese treat, yet ironically watercress is not of Chinese origin. It was brought to China by Western traders, and over the centuries it has found a perfect home in Chinese cuisine, as in this savory seafood broth.

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