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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I came up with this one night when I had some leftover spaghetti that I needed to use up, writes Laura Mryyan from Topeka, Kansas. TIP: When stirring up the sauce, I like to use half soy sauce and half oyster sauce for a richer, more developed flavor, she notes.Laura Mryyan, Topeka, Kansas Ingredients:
4 ounces uncooked angel hair pasta or thin spaghetti |
1 medium onion, thinly sliced |
1 medium green pepper, cut into 1-inch strips |
1 package (9 ounces) frozen broccoli cuts, thawed |
1/4 cup sliced fresh mushrooms |
2 tablespoons canola oil |
1 tablespoon cornstarch |
1-1/4 cups chicken broth |
1/4 cup water |
1/4 cup reduced-sodium soy sauce |
12 ounces imitation crabmeat, cut into 1-inch pieces |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry the onion, green pepper, broccoli and mushrooms in oil for 3-4 minutes or until crisp-tender.
2. In a small bowl, combine the cornstarch, broth, water and soy sauce until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; cook 2-3 minutes longer or until heated through. Drain pasta; toss with crab mixture. Yield: 6 servings.
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