Ingredients
2 teaspoons cornstarch1 teaspoon chicken bouillon granules3/4 cup water1/2 teaspoon reduced-sodium soy sauce1 cup sliced fresh carrots1 tablespoon canola oil1 cup fresh or frozen snow peas1/2 cup julienned sweet red pepper1 teaspoon minced fresh gingerroot1 teaspoon minced garlic1 package (8 ounces) imitation crabmeatHot cooked rice, optional
Preparation
In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrots in oil. Add the peas, red pepper, ginger and garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add crab; heat through. Serve with rice if desired.
