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.
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.
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.
Time 55m Yield 4 Number Of Ingredients 13 Steps:
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.
Time 50m Yield 4 cups. Number Of Ingredients 17 Steps:
In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. , In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through. , Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.
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.
