Mock Crab Stir Fry Recipe

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Mock Crab Stir Fry Ingredients

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A Recipe for
Mock Crab Stir Fry

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Mock Crab Stir Fry

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To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

Mock Crab Stir Fry Directions

Here's a stir fried mock crab dish to go with the mock crab roe. It's
short and sweet...

A. 1/2 cup peanut oil B. 1/2 cup mashed cooked carrot C. 2/3 cup
mashed potato D. 1 cup finely shredded bamboo shoots E. 8 Chinese
mushrooms F. 1/4 lb snow peas G. 1/2 teaspoon sugar H. 1 1/2
teaspoons salt I.
2 teaspoons white vinegar

PREPARATION:

I. Wash E and soak in warm water for 15 minutes; shred very fine.

II. Discard tips of F, shred.

III. Mix G,H.

COOKING:

1. Heat A, add B,C, stir-fry until crispy (about 4 minutes).

2. Add D,E,F, stir-fry for 2 minutes.

3. Add G,H, mix well.

4. Add I and serve.

From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers,
Inc. New York. MCMLXX.

Posted by Stephen Ceideburg; December 20 1990.

Serves: 1

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Mock Crab Stir Fry Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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