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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My love for seafood has carried over from childhood, when we used to fish together as a family. So I was happy to find this change-of-pace recipe that combines stir-fry with seafood. It tastes like a special treat but is a breeze to prepare.Lee Deneau, Lansing, Michigan Ingredients:
2 teaspoons cornstarch |
1 teaspoon chicken bouillon granules |
3/4 cup water |
1/2 teaspoon reduced-sodium soy sauce |
1 cup sliced fresh carrots |
1 tablespoon canola oil |
1 cup fresh or frozen snow peas |
1/2 cup julienned sweet red pepper |
1 teaspoon minced fresh gingerroot |
1 teaspoon minced garlic |
1 package (8 ounces) imitation crabmeat |
hot minute® white rice, optional |
Directions:
1. In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrots in oil. Add the peas, red pepper, ginger and garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
2. Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add crab; heat through. Serve with rice if desired. Yield: 4 servings.
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