INGREDIENTS
1
tablespoon cornstarch
2
tablespoons lemon juice
1
tablespoon reduced-sodium soy sauce
2
teaspoons sugar
1/2
teaspoon ground ginger
1/4
teaspoon red pepper flakes
8
ounces broccoli
2
stalks celery
1
large onion
3
tablespoons vegetable oil
1/4
cup water
1
pound surimi seafood chunks or imitation crabmeat, thawed if frozen
1/2
cup sliced water chestnuts
3
cups hot cooked rice
PREPARATION:
- Combine cornstarch, lemon juice, soy sauce, sugar, ginger and red pepper in small bowl; stir until smooth. Set aside.
- Remove woody stems from broccoli; discard. Cut tops into small florets; rinse. Cut celery diagonally into 1/2-inch slices. Cut onion lengthwise in half; cut crosswise into slices.
- Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add onion; stir-fry 1 minute. Add broccoli and celery; stir-fry 2 minutes. Reduce heat to medium-high. Add water; cover and cook until vegetables are crisp-tender. Add surimi and water chestnuts; stir-fry gently 1 minute to combine.
- Stir cornstarch mixture until smooth and add to wok. Stir-fry until sauce boils and thickens. Spoon into serving dish or place wok on table over wok ring stand or trivet. Serve with rice.
Note
Surimi seafood is processed fish, typically pollack, that is flavored and restructured to make seafood products. It comes in flakes, chunks, sticks or nuggets. This convenient seafood product is wonderful for creating quick, delicious meals such as this one.
This recipe appears in:
Thai
NUTRITIONAL INFORMATION:
Serving Size:
1/6 of stir-fry mixture with 1/2 cup cooked white rice
Sodium
744 mg
Protein
13 g
Fiber
2 g
Carbohydrate
38 g
Cholesterol
15 mg
Saturated Fat
1 g
Total Fat
8 g
Calories from Fat
27 %
Calories
278
DIETARY EXCHANGE:
Fat
1
Meat
1
Vegetable
1
Starch
2
