Stir-Fried Crab

YIELD Makes 4 servings


8 ounces firm tofu, drained
1 tablespoon soy sauce
1/4 cup chicken broth
3 tablespoons oyster sauce
2 teaspoons cornstarch
1 tablespoon peanut or vegetable oil
6 ounces (2 cups) fresh snow peas, cut into halves
8 ounces thawed frozen cooked crabmeat or imitation crabmeat, broken into 1/2-inch pieces (about 2 cups)
Sesame Noodle Cake (recipe follows, optional)
2 tablespoons chopped fresh cilantro or thinly sliced green onions


  1. Press tofu lightly between paper towels; cut into 1/2-inch squares or triangles. Place in shallow dish. Drizzle soy sauce over tofu.
  2. Blend broth and oyster sauce into cornstarch in cup until smooth.
  3. Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add snow peas; stir-fry 3 minutes. Add crabmeat; stir-fry 1 minute. Stir broth mixture and add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
  4. Stir in tofu mixture; heat through. Serve over Sesame Noodle Cake, if desired. Sprinkle with cilantro.
This recipe appears in: Asian
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