King Crab Stir Fry
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King Crab Stir Fry
- dinner
- entrée
- 4 servings
- 20 minutes
Sauce Ingredients
- ½ C soy sauce
- 2 tsp Mirin
- 2 tsp rice wine vinegar
- 1 T chili oil
- 2 tsp ginger (grated)
- 1 tsp cornstarch
- 1 T vegetable oil
- 2 garlic cloves (sliced)
Stir Fry Ingredients
- 2 T vegetable oil
- 1 C fresh shitakes (sliced)
- ½ C green onion (sliced)
- 1 C pea shoots
- 2 packets Udon Noodles (warmed in water then drained)
- 1 King Crab Leg (shelled)
- ¼ C kimchi
- 2 packets udon noodles (warmed in hot water or microwave)
- NOTE: any hearty greens can be supplemented for pea shoots (kale, chard, etc.)
Directions
- In bowl combine soy, mirin, rice wine vinegar, chili oil and ginger. Whisk in cornstarch until fully combined. Heat sauce pan with 1 T vegetable oil. Once heated add garlic. Cook for 1 minute until soft. Add sauce and whisk until thickened (about 1 minute).
- Heat oil over medium heat in a separate sautee pan. Once heated, add shitakes. Cook for 3-4 minutes until soft. Add pea shoots and green onion. Cook for 2 minutes. Add noodles to hot pan. Cook for 2 minutes. Add crab and sauce and cook until full incorporated. Add kimchi to finish.
Serves 4
Recipe by Chef Liz McCune of Eat Seattle.
