This delicious recipe combines a succulent stir-fry with seafood, resulting in extraordinary goodness. Serve over rice for a filling, flavorsome meal.
31/2 tsp corn starch
3 tsp chicken consommé
3/4 cup water
2 tsp soy sauce
2 Tbsp oil
1 medium onion
1 cup carrots, julienned
1 cup frozen sugar snap peas
1 red pepper, julienned
1/2 tsp ginger
2 crushed garlic cubes
1/2 tsp salt
15 surimi/ kani sticks
In a medium bowl, combine the cornstarch, consommé, water and salt until smooth.
Set aside.
Heat the oil in a large skillet or wok, and sauté the onion until soft.
Add the carrots and cook for 2 minutes.
Add the peas, red peeper, ginger, garlic, and soy sauce; stir-fry 2 minutes longer or until the vegetables are crisp-tender.
Stir the cornstarch mixture into the pan.
Bring to a boil and cook for 2 minutes longer or until thickened, stirring constantly.
Slice the kani sticks into rounds and add to the pan, stirring constantly until heated through.
Serve over rice if desired.