Vegetarian Mock-Crab Stir-Fry
May 24, 2002 Other Contributors
About
Yum! I served it with some rice vermicelli. Very exotic in both looks and taste. As bamboo shoots were not available in my area I used heart of palm which works just as well.
Angela S. – Tester
This recipe originally called for 1/2 cup peanut oil which Angela felt was too much. The ingredients have been altered to reflect her suggestion. Consider adding some Asian flavoured tempeh strips, peanuts or other nuts to this recipe for some protein . . . or you could serve a side dish of bean salad.
Robin R. – Editor
Ingredients
| Peanut oil | 1/3 cup | |
| Mashed cooked carrot | 1/2 cup | |
| Mashed potato | 2/3 cup | |
| Finely shredded bamboo shoots | 1 cup | |
| Chinese mushrooms | 8 ea | |
| Snow peas | 1/4 lb | |
| Sugar | 1/2 tsp | |
| Salt | 1 1/2 tsp | |
| Rice vinegar | 2 tsp |
Directions
- Soak mushrooms for 15 minutes, drain and slice into thin strips.
- Chop tips off snow peas, then slice thinly.
- Heat oil and stir fry carrot and potato until crispy, about 4 minutes. Add bamboo, mushrooms and peas. Stir-fry for 2 minutes.
- Add sugar and salt. Mix well.
- Add vinegar and serve.
Source
This recipe was found on Usenet many years ago. Original source is unknown.
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