Cost per serving $2.45 view details
- 2 quart Crab Broth (see recipe)
- 2 Tbsp. chopped fresh ginger
- 1 Tbsp. oyster sauce
- 1/4 tsp Chinese five spice
- 4 ounce Chinese rice sticks (mai fun) broken bite-size
- Â Â (or possibly capellini pasta, broken bite-size)
- 2 c. diagonally-sliced 1" pcs asparagus
- 1/4 lb oyster or possibly common mushrooms rinsed, tough
- Â Â ends trimmed, and thinly sliced
- 1/4 c. minced fresh cilantro
- 1 c. shelled cooked crab - (6 ounce)
- Â Â (or possibly rinsed shelled cooked tiny shrimp)
- 1 Tbsp. lemon juice
- 1/4 tsp warm sauce - (to 1/2)
- In a 5- to 6-qt pan over high heat, bring broth, ginger, oyster sauce, and five spice to a boil. Add in rice sticks, cover, reduce heat to medium, and cook for 3 min (1 minute for capellini).
- Stir in asparagus, mushrooms, and cilantro. Cook till asparagus is tender-crisp to bite, about 3 min. Stir in crab and lemon juice. Add in warm sauce to taste; cook till crab is warm, about 1 minute.
- Ladle into bowls.
- This recipe yields about 3 qts; 6 servings.
- Comments: Susan Romaine of Santa Barbara shares this recipe. Instead of the Chinese five spice, you can use equal parts grnd cinnamon, grnd cloves, grnd ginger, and anise seed - 1/4 tsp. total. To break rice sticks into bite-size lengths, place in a plastic food bag.
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|Amount Per Serving||%DV|
|Serving Size 85g|
|Recipe makes 6 servings|
|Calories from Fat 6||5%|
|Total Fat 0.68g||1%|
|Saturated Fat 0.16g||1%|
|Trans Fat 0.0g|
|Total Carbs 17.12g||5%|
|Dietary Fiber 0.3g||1%|