Low Cal Crab Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 teaspoons cornstarch1 teaspoon chicken bouillon granules3/4 cup water1/2 teaspoon reduced-sodium soy sauce1 cup sliced fresh carrots1 tablespoon canola oil1 cup fresh or frozen snow peas1/2 cup julienned sweet red pepper1 teaspoon minced fresh gingerroot1 teaspoon minced garlic1 package (8 ounces) imitation crabmeatHot cooked rice, optional
If serving over rice: Cook rice according to package instructions.
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 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.
Serving Size: Makes 4 3/4-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ADENSLER.
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 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.
Serving Size: Makes 4 3/4-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ADENSLER.
Nutritional Info Amount Per Serving
- Calories: 113.3
- Total Fat: 4.5 g
- Cholesterol: 11.4 mg
- Sodium: 636.4 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.6 g
- Protein: 7.9 g
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