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3 Tbsp. lemon juice
3 Tbsp. soy sauce
1 Tbsp. brown sugar
1 Tbsp. cornstarch
1 medium sweet red pepper, cut into 2-inch strips
1 cup fresh mushrooms, sliced
1 medium onion, halved and thinly sliced
1 6-oz. package frozen pea pods
1/2 c. sliced water chestnuts
1 Tbsp. cooking oil
2 c. imitation crab blend or peeled cooked shrimp
Combine water, lemon juice, soy sauce, brown sugar and cornstarch; set aside. In a large skillet, stir-fry vegetables in oil until tender-crisp. Stir in soy mixture; cook until slightly thickened. Add seafood; heat through. Serve over hot cooked rice. Makes 4 servings.
Seafood Oriental
1/2 c. water3 Tbsp. lemon juice
3 Tbsp. soy sauce
1 Tbsp. brown sugar
1 Tbsp. cornstarch
1 medium sweet red pepper, cut into 2-inch strips
1 cup fresh mushrooms, sliced
1 medium onion, halved and thinly sliced
1 6-oz. package frozen pea pods
1/2 c. sliced water chestnuts
1 Tbsp. cooking oil
2 c. imitation crab blend or peeled cooked shrimp
Combine water, lemon juice, soy sauce, brown sugar and cornstarch; set aside. In a large skillet, stir-fry vegetables in oil until tender-crisp. Stir in soy mixture; cook until slightly thickened. Add seafood; heat through. Serve over hot cooked rice. Makes 4 servings.
