Stir Fried Crabmeat With Pork Recipes

COLORFUL CRAB STIR-FRY

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.

PORK STIR FRY

Steps:

• Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
• Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

STIR-FRIED CRABMEAT WITH PORK

Steps:

• 1. Pick over and shred crabmeat. Mince or grind pork mince ginger root. Beat eggs lightly. Shred scallions. 2. Combine soy sauce, sherry, water, salt and sugar. 3. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add crabmeat and ginger stir-fry a few times. Then gently stir in eggs. 4. Add soy-sherry mixture and cook, stirring, over low heat 3 to 4 minutes. Garnish with shredded scallions and serve.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED BROCCOLI WITH CRABMEAT

Steps:

• Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli stems in boiling water; heat to boiling. Cover and cook 30 seconds. Add flowerets; heat to boiling. Cover and cook 30 seconds; drain. Immediately rinse in cold water; drain.
• Cut green onions into 1/2-inch pieces; slice lengthwise in half. Mix cornstarch and water.
• Heat wok or 12-inch skillet over high heat. Add vegetable oil; rotate wok to coat side. Add broccoli and garlic; stir-fry 1 minute.
• Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Stir in crabmeat, green onions and sesame oil; cook and stir 1 minute.

IMITATION CRAB STIR-FRY

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.

BASIC STIR-FRIED CRABMEAT

Steps:

• 1. Pick over and shred crabmeat. Cut scallion stalks in 1/2-inch sections. Mince ginger root. 2. Combine soy sauce, sherry and salt. 3. Heat oil. Add crabmeat and minced ginger root stir-fry about 1 minute over medium heat. Add scallion sections stir-fry a few times more. 4. Stir in soy-sherry mixture and heat quickly. Simmer, covered, 2 to 3 minutes. 5. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Serve at once, either plain or with a vinegar dip (see Seasonings and Sauces, All-Purpose Seafood Dip). VARIATIONS: * For the lump crabmeat, substitute canned crabmeat or 2 crabs, shelled. * For the minced ginger, substitute 1 teaspoon ginger juice and blend into crabmeat. * In step 4, instead of simmering, stir-fry the ingredients over low heat until the liquids are nearly absorbed. Omit the cornstarch paste. * With "Black Bean Sauce"-Mash together 1 tablespoon fermented black beans (soaked) and 1 garlic clove. minced. Add to heated oil in step 3, stir-frying a few times. Then add the crabmeat. Omit the ginger root and soy sauce increase the sherry to 1/2 cup. * With "Chinese Cabbage I"-Shred and blanch 1 pound Chinese cabbage stems. Add with the scallion in step 3. * With "Chinese Cabbage II"-Cut 1 pound Chinese cabbage stems in 3-inch sections. Cook until tender in stock or water then drain and keep warm. After step 5, arrange crabmeat mixture over cooked cabbage stems and serve. * With Mushrooms-Drain 1/2 cup canned button mushrooms and add with scallions in step 3. Pick up steps 4 and 5. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.