COLORFUL CRAB STIR-FRY
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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., 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.
Nutrition Facts : Calories 126 calories, Fat 4g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 562mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
PARBOILED NOODLES I
Number Of Ingredients 4
Steps:
- 1. Bring water to a rolling boil. Add salt then gradually add noodles to keep the water boiling vigorously. 2. Stir noodles from the bottom from time to time and cook until barely done. (Noodles should never be cooked until mushy: the outside should be tender while the inside is still firm and hard. Test for doneness by cutting or biting into a single strand.) 3. Drain noodles in a colander. Rinse at once under cold running water. (Unless this is done, the noodles will continue cooking in their own heat. Rinsing also keeps the noodles from sticking together because it washes off the excess starch. However, noodles, unlike rice, are never washed before cooking to remove the starch, but after.) Drain again. 4. Separate the noodles with a fork. Spread them loosely on a flat plate or tray and mix well with a little peanut or sesame oil. Set aside until needed or keep warm in the top of a double boiler. The noodles can also be reheated by rinsing them in hot water, after they've been rinsed in cold. Use in any noodle recipe. NOTE: The cooking time depends on the noodles themselves--whether they're egg or wheat-flour, whether they're dried or fresh whether they're thick or thin. It also depends on how much additional cooking they will get with other ingredients. As a rule, allow 6 to 8 minutes for dried noodles 4 to 5 minutes for fresh. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
PARSLEYED NOODLES
These generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, are the perfect blank canvas for practically any stew or braise.
Provided by Craig Claiborne
Categories noodles, pastas, main course, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Combine all the ingredients, in a large serving dish, toss gently and serve.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 204 milligrams, Sugar 1 gram, TransFat 0 grams
STIR-FRIED CABBAGE NOODLES
Delicious and easy. Can be served as a main or side dish. I added 1/2 pound of cooked ground pork for a main dish.
Provided by Lorac
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions, drain and toss with sesame oil.
- Combine sherry, oyster sauce, sugar and pepper in a small dish and set aside.
- In a large skillet, heat oil on high, add garlic and ginger and cook 30 seconds.
- Add mushrooms, cabbage and carrots, stir fry until crisp tender (about 1-2 minutes).
- Stir in sherry mixture, add noodles and toss.
PARBOILED NOODLES WITH STIR-FRIED CRABMEAT TOPPING
Number Of Ingredients 10
Steps:
- 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Pick over and flake crabmeat. Slice ginger root. Cut scallion stalks in 1/2-inch sections. Blend cornstarch and cold water to a paste. 3. Heat oil. Add scallions and ginger root stir-fry a few times. Add crabmeat, salt and sherry and stir-fry to heat through (about 2 minutes). 4. Stir in cornstarch paste to thicken then pour crabmeat mixture over noodles. Serve, either sprinkled with vinegar to taste, or with a dip dish of vinegar on the side. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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