Low Cal Crab Stir-Fry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Low Cal Crab Stir-Fry calories by ingredient
Number of Servings: 4
Ingredients
-
2 teaspoons cornstarch
1 teaspoon chicken bouillon granules
3/4 cup water
1/2 teaspoon reduced-sodium soy sauce
1 cup sliced fresh carrots
1 tablespoon canola oil
1 cup fresh or frozen snow peas
1/2 cup julienned sweet red pepper
1 teaspoon minced fresh gingerroot
1 teaspoon minced garlic
1 package (8 ounces) imitation crabmeat
Hot cooked rice, optional
Directions
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.