Crab And Pasta Salad
|Vermicelli/Thin pasta||6 Ounce|
|Peanut oil/Oriental sesame oil||2 Tablespoon|
|Sweet red pepper/Sweet green pepper||1 Medium, cored, seeded, and cut into matchstick strips|
|Garlic||2 Clove (10 gm), minced|
|Green onions||3 , sliced|
|Crabmeat/Thawed frozen/ canned crabmeat||6 Ounce, picked over for bits of shell and cartilage|
|Romaine lettuce head/Other lettuce||1 Small, torn into bite size pieces|
|Reduced sodium soy sauce||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Dry white wine/Medium dry sherry||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
Cook the vermicelli according to package directions, omitting the salt.
Drain and transfer to a serving bowl.
Meanwhile, heat 1 tablespoon of the sesame oil in a heavy 10 inch skillet over moderately high heat for 1 minute; add the red pepper and garlic and stir fry just until limp about 3 minutes.
Add the green onions and stir fry 30 seconds longer.
Combine the vermicelli, red pepper green onion mixture, crabmeat, and lettuce in a large bowl.
In a small bowl, whisk together the remaining sesame oil and the soy sauce, vinegar, sherry, sugar, and cayenne pepper.
Pour over the pasta mixture, tossing gently to mix.