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Add a photoServings: 6
Ingredients
- 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)
Directions
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 117 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 447mg | 19% |
| Potassium 141mg | 4% |
| Total Carbs 17.12g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.18g | 0% |
| Protein 9.64g | 15% |
