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Crab and Pork Stir Fry

  Pork tenderloin 1⁄2 Pound
  Frozen crab meat 6 Ounce, thawed (1 Package)
  Chicken broth 1 Cup (16 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  Dry sherry 1 Tablespoon
  Cooking oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Carrots 2 Medium, thinly sliced
  Fresh pea pods/1 package, 6 ounce frozen pea pods, thawed 2 Cup (32 tbs)
  Hot cooked rice 2 Cup (32 tbs)

Partially freeze pork; cut on the bias into thin slices.
Cut crab into bite-size pieces.
For sauce, stir together chicken broth, soy sauce, cornstarch, and sherry.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add carrots; stir-fry for 2 minutes.
Add pea pods; stir-fry about 2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok.
Add all the pork to the hot wok or skillet.
Stir-fry pork about 3 minutes or till no longer pink.
Push pork from center of the wok or skillet.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Gently stir in crab.
Cover and cook for 1 minute.
Serve immediately over rice.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Everyday, Healthy
Preparation Time: 
15 Minutes

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Crab And Pork Stir Fry Recipe