SCALLION GINGER CANTONESE CRAB
I don't claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these step-by-step directions and you'll be in for a real treat. This recipe tutorial will teach you how to prepare live crab for this iconic Cantonese crab dish.
Provided by Bill
Categories Fish and Seafood
Time 35m
Number Of Ingredients 9
Steps:
- Clean and prep the crabs for cooking (see step-by-step instructions within this post).
- Take each of the crab halves and lightly dredge each large piece in a light coating of flour. Transfer to a clean plate along with the claws and shells. Sprinkle the remaining flour over the crab pieces.
- Heat a wok with 4 tablespoons of oil, spreading the oil around the wok so it heats evenly. You know you have reached the right temperature when you start to see just a little (not a lot!) of smoke on the sides of the wok. Now quickly place each of the large pieces of crab in the oil and spread the claws and shells around the outside portion of the wok. Next, quickly tilt the wok around in a circle to get the oil spread around to all of the crab pieces, keeping the heat on high. After another 15 seconds of this, use a spatula and roll the pieces around the oil for another 15 seconds. Turn off the heat and remove to a plate or small sheet pan.
- Clean the wok, add 2 tablespoons of oil and toss in the ginger pieces until they are just starting to caramelize (15 seconds) and then add half of the scallions - use the white pieces for this step.
- Keep the heat on high and move quickly to add the crab to wok and toss the crab around with your spatula to get some good sizzle. After about 10 seconds, add the wine in a circle around the pan and immediately cover the wok and turn the heat down to medium. Let the crab cook for 2-3 minutes. During this process, it is best to hold the cover and tilt the wok so the liquid hits the hot sides of the wok and you hear and see a sizzle generating that elusive "wok hay" flavor. If you have no sizzle, the heat is too low.
- Remove the cover and spread the rest of the scallions over the crab. Add the sugar, white pepper and soy sauce. Give everything a good mix for another 10 seconds. Plate and serve!
Nutrition Facts : Calories 392 kcal, Carbohydrate 10 g, Protein 18 g, Fat 29 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 1051 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STIR-FRIED GARLIC GREEN BEANS
The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."
Provided by Martha Rose Shulman
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
- Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams
GINGER SCALLION DUNGENESS CRAB STIR FRY
Ginger scallion crab is a classic Cantonese dish that I've enjoyed my entire life. Although many restaurants have their own version, nothing has ever come close to the one my dad makes. Like an artist, he spent years perfecting his technique to find the delicate balance between the sweetness of Dungeness crab, kick from fresh ginger coins and exact consistency of the slurry that coats the crab as it simmers for the final minutes. I promise it's even better than a restaurant! When I was younger, I would help smash the garlic cloves and whisk the sauce together. As I got older, I moved on to prepping the aromatics and even cleaning the crab. But the day I learned to cook it by myself for my dad is one I'll cherish forever. He took one bite and I knew it was a success. I hope when you make this recipe in your home, you can taste the work we've both put into this family favorite meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Remove the top shells from the crabs. Halve each crab body and cut each half into 2 pieces. Using a meat mallet or the back of a chef's knife, gently smash the claws to break up the shell slightly. Transferred the crab body pieces to a colander set over a large bowl. Place the top shells and claws on a plate.
- Separate the scallion whites and greens. Split the scallion whites lengthwise, cut into 2-inch pieces and place in a small bowl. Cut the remaining scallion greens into 2-inch pieces and place in another small bowl.
- Make the sauce. Whisk the oyster sauce, sugar, white pepper and 1/2 cup water in a medium bowl until combined. Set aside.
- Shake off the excess liquid from the crab pieces in the colander over the sink. Reserve the large bowl. Transfer half of the crab pieces to a large plate and set aside.
- Sprinkle 2 tablespoons cornstarch over the crab pieces in the colander and toss until coated completely. Place the colander over the reserved large bowl. Wait to coat the remaining crab until the first batch is frying to prevent the cornstarch from becoming too thick.
- Fill a wok or high-sided large skillet a little less than halfway (about 3 inches) with canola oil and heat over high until shimmering. Carefully add the coated crab to the oil. Fry until the crab legs begin to turn orange and the cornstarch coating is translucent, about 2 minutes. Meanwhile, transfer the crab pieces on the plate to the colander. Sprinkle with 2 tablespoons cornstarch, toss to coat and set aside. Wash your hands, then use a slotted spoon or spider to transfer the fried crab pieces to a paper towel-lined plate. Repeat with remaining crab.
- Remove all but 3 tablespoons of oil from the wok and reduce the heat to medium high. Add the garlic, ginger and scallion whites. Gently stir-fry until the garlic and ginger are golden brown and the scallion whites soften, 2 to 3 minutes. Add the claws and all of the crab pieces and toss with a wooden spoon or metal spoon. Add the Shaoxing wine and cook until reduced slightly, about 15 seconds. Add the oyster sauce mixture, scallion greens and 1/2 cup water. Toss again until well combined. Place the reserved crab top shells, hard side-up, on top in the wok and cover. Reduce the heat to medium and cook until the crab is vibrant orange and fully cooked through, about 8 minutes (see Cook's Note).
- Meanwhile, mix the remaining 1 1/2 teaspoons cornstarch with 1 1/2 teaspoons water in a small bowl. Remove the lid and drizzle the slurry on the crab. Toss again, increase the heat and bring to a full boil. Once boiling, reduce the heat to medium-low and simmer until the sauce thickens slightly, about 2 minutes.
- Transfer to a platter and serve warm with white rice.
CRAB STIR FRY AND GREEN BEANS
Make and share this Crab Stir Fry and Green Beans recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and break ends off of green beans, and break into 1 inch lengths.
- In a large pot, bring water to boil and add 2 tablespoons olive oil, 3/4 teaspoon salt and BLANCH green beans for 30 SECONDS.
- Drain and rinse in cold water.
- Heat Wok, add 2 tablespoons olive, 1 teaspoon sesame oil, 1/4 teaspoon salt.
- hot chili pepper and 1/2 teaspoon minced garlic.
- Stir Fry.
- Add green beans stir fry 30 seconds, add crab meat, and stir fry 30 seconds.
- Add 2 ounces Vodka, continue to stir fry, adding 4 ounces of sweet chili sauce.
- Lighten sauce by adding 2 ounces of water, and stir fry for 15 seconds.
- Remove and add crushed pepper.
- Serve over steamed Rice.
Nutrition Facts : Calories 278.8, Fat 16.4, SaturatedFat 2.6, Cholesterol 10.5, Sodium 1126.4, Carbohydrate 17.8, Fiber 4.8, Sugar 2.7, Protein 8.6
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
STIR-FRIED CRABS WITH BLACK BEAN SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 16m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Pat the crabs dry with paper towels and set aside.
- Chop the black beans and combine with the rice wine, garlic, ginger and scallions. Set aside.
- In a separate bowl, combine the hot pepper flakes, soy sauce, sugar and chicken stock. Set aside.
- Heat the peanut or vegetable oil in a large wok or skillet and add the crabs. Stir fry for about three minutes over medium heat. Add the black-bean mixture and continue stir-frying for about one minute.
- Add the soy-sauce mixture, stir and bring to boil. Cover the pan and cook for two minutes. Then add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Correct seasoning (you may wish to add more soy sauce or pepper) and add the sesame oil. Remove from heat and place on heated plates. Sprinkle with coriander and serve.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams
IMITATION CRAB STIR-FRY
This is a filling, tasty dish. Perfect for those who are watching their waistlines and are tired of bland cuisine.
Provided by MAWs Kitchen
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare all fresh veggies and place into individual bowls.
- Sprinkle a pinch of ground ginger and salt on onions, cauliflower, cabbage, snow peas and tomatoes.
- Coat bottom of frying pan or wok with olive oil.
- When oil is hot add onions and sear for 5 minutes on high.
- Add garlic, cabbage, snow peas and cauliflower.
- Stir all ingredients together and add soy sauce to taste.
- Decrease heat and cover pan. Let simmer for about 15 minutes.
- Add imitation crab, toss ingredients to mix and cover. Simmer for an additional 15 minutes.
- Serve as is or over a bed of white rice.
Nutrition Facts : Calories 126.8, Fat 0.7, SaturatedFat 0.2, Cholesterol 17, Sodium 739.2, Carbohydrate 23.4, Fiber 3.1, Sugar 10.8, Protein 8.4
STIR-FRIED GARLIC GREEN BEANS
These easy, healthy garlic green beans make a great accompaniment to a Chinese feast, and they're made with just 4 ingredients in 15 minutes
Provided by Barney Desmazery
Categories Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Heat the oil in a wok, then stir-fry the green beans for 5 mins until they start to brown. Add the garlic and continue to cook until just tinged brown, then splash in the oyster sauce and serve.
Nutrition Facts : Calories 46 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
STIR FRIED GREEN BEANS
This is a Very Good Stir-Fry Green Beans Recipe for Diabetics, But, can be used by anyone.The recipe comes from Splenda.
Provided by Barb G.
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir-Fry Sauce: Combine the stir-fry sauce ingredients in a small bowl.
- Set aside.
- Stir- Fry: In a large skillet or wok.
- Heat the oil and stir-fry the green beans,until they are barely crisp-tender, about 2 minutes.
- Add water and continue stir-frying for another 2 minutes, until the beans are crisp-tender and the water has evaporated.
- Add the sauce and continue stir-frying for 5 or 6 more minutes.
- Until the beans are tender,BUT, not over cooked.
- Serve immediately.
Nutrition Facts : Calories 105.3, Fat 4.7, SaturatedFat 0.8, Sodium 344.7, Carbohydrate 10.4, Fiber 4.1, Sugar 2, Protein 3
CHILE-CRISP SHRIMP AND GREEN BEANS
This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
- Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
- Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.
GREEN BEAN STIR-FRY
Soy sauce and peanut butter flavor these crisp-tender beans. "They're a nice change from the usual green bean salads and casseroles," says Robin Joss from Ashburn, Virginia. "With a sesame seed crunch, this dish always wows guests and brings plenty of recipe requests."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. , In a large skillet, stir-fry green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.
Nutrition Facts : Calories 178 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 491mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.
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- Heat your cooking oil over high heat, until it’s hot enough that it begins to shimmer. Add in your ginger, shallots, hot chili, and bell pepper, frying for about 30 seconds until you see the bell pepper pieces beginning to soften. Then add garlic, cooking for another 20 seconds or so until it’s no longer raw.
- Just before the garlic begins to pick up any color, toss your crab legs into the wok, moving them around so that they get coated in the sizzling oil and begin to pick up some of the aromatic flavors in the pan. Stir fry for 3 minutes.
- Remove crab legs and bell peppers with tongs, setting aside on a plate for now; it’s fine if there are still some bits of garlic, ginger, and chili left in the wok.
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