Thai Seafood Stir Fry
Serving Size / Yield
- 1 Tbs Cornstarch
- 1 Tbs Low sodium soy sauce
- 2 Tbs Lemon juice
- 2 tsp Sugar
- 1/2 tsp Ground ginger
- 1/4 tsp Crushed red pepper
- 8 oz Broccoli
- 2 Ribs celery
- 1 lg Onion
- 3 Tbs Vegetable oil
- 1/4 C Water
- 1 lb Surimi seafood chunks (or imitation crab) thawed if frozen
- 1/2 C Sliced water chestnuts
- Hot cooked rice
Combine cornstarch, soy sauce, lemon juice, ginger, and crushed red pepper in a small bowl; stir until smooth. Set aside.
Remove woody stems from broccoli; discard. Rinse flowerettes and cut into small pieces. Set aside.
Cut celery diagonally into 1/2 inch slices. Cut onion lengthwise in half; cut crosswise into slices.
Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add onion and stir fry 1 minute. Add broccoli and celery; stir fry 2 minutes.
Reduce heat to medium high. Add water; cover the wok and cook until vegetables are crisp tender. Add surimi and water chestnuts; stir fry gently 1 minute to combine.
Stir cornstarch mixture until smooth. Add to the wok and stir fry until sauce boils and thickens.
Spoon into a serving dish. Serve with hot cooked rice.