See Also: Thai Seafood Stir-Fry(recipes)
Szechuan Seafood Stir-Fry(recipes)
Seafood & Vegetable Stir-Fry(recipes)
Easy Seafood Stir-Fry(recipes)
Thai Seafood Salad(recipes)
Thai Curry Stir-Fry(recipes)
Thai Basil Pork Stir-Fry(recipes)
Stir Fry Vegetarian Phad Thai(recipes)
Thai Chicken Stir-Fry with Peanut Sauce(recipes)
Stir-fried Prawns and Squid with Mushrooms and Thai Holy Basil(recipes)

Thai Seafood Stir-Fry (recipes)




Yield: Makes 6 servings



Ingredients:



1tablespoon cornstarch

2tablespoons lemon juice

1tablespoon reduced-sodium soy sauce

2teaspoons sugar

1/2teaspoon ground ginger

1/4teaspoon red pepper flakes

8ounces broccoli

2stalks celery

1large onion

3tablespoons vegetable oil

1/4cup water

1pound surimi seafood chunks or imitation crabmeat, thawed if frozen

1/2cup sliced water chestnuts

3cups hot cooked rice









Preparation:





1.Combine cornstarch, lemon juice, soy sauce, sugar, ginger and red pepper in small bowl; stir until smooth. Set aside.2.Remove woody stems from broccoli; discard. Cut tops into small florets; rinse. Cut celery diagonally into 1/2-inch slices. Cut onion lengthwise in half; cut crosswise into slices.3.Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add onion; stir-fry 1 minute. Add broccoli and celery; stir-fry 2 minutes. Reduce heat to medium-high. Add water; cover and cook until vegetables are crisp-tender. Add surimi and water chestnuts; stir-fry gently 1 minute to combine.4.Stir cornstarch mixture until smooth and add to wok. Stir-fry until sauce boils and thickens. Spoon into serving dish or place wok on table over wok ring stand or trivet. Serve with rice.







Note:

Surimi seafood is processed fish, typically pollack, that is flavored and restructured to make seafood products. It comes in flakes, chunks, sticks or nuggets. This convenient seafood product is wonderful for creating quick, delicious meals such as this one.





Nutritional Information:







Serving Size: 1/6 of stir-fry mixture with 1/2 cup cooked white rice







Sodium

744 mg







Protein

13 g







Fiber

2 g







Carbohydrate

38 g







Cholesterol

15 mg







Saturated Fat

1 g







Total Fat

8 g







Calories from Fat

27 %







Calories

278









Dietary Exchange:







Fat

1







Meat

1







Vegetable

1







Starch

2