Surimi is, of course, just a fancy word for fake crab stick. Real crab happens to be my favorite food on planet earth, so for most of my life, I considered fake crab to be anathema. But eventually I discovered that if you cut it up and sauté it, it flakes apart into an almost buttery substance that goes with just about anything, and it’s very inexpensive relative to most seafood. So, embrace the surimi!
[tweet "For #MeatlessFriday a frugal stir fry made with surimi."]
Citrus Surimi Stir Fry
4 oz. rice noodles or brown rice noodles (pictured), prepared according to package
The stir fry:
8 surimi cut into ½ inch slices
1 – 1 ½ cups shredded green cabbage
¼ of a fresh pineapple, cut into chunks
About 1 inch fresh ginger root, peeled and cut into thin slices
Red pepper flakes to taste
1 tsp. fresh orange zest
Juice from 1 large orange (the same one you zested)
2 tbs. rice vinegar
2 tbs. low sodium soy sauce
1 tsp. corn starch
3 tbs. honey
Boil the water for the noodles while you prepare your fruits and vegetables.
Whisk together all ingredients for the sauce and pour into a small saucepan. Heat to a boil, then lower heat to reduce.
Put a little cooking spray on a wok or other large sauté pan and heat over high flame. Add the noodles to the water. Put all stir fry ingredients into the wok and stir fry for about 5 minutes, until the surimi flakes into tiny pieces and the cabbage is wilted. Drain the noodles and add them to the stir fry. Toss with the sauce and serve.
Copyright 2017 Karen Ullo
About the Author
Karen Ullo is the author of two award-winning novels, Jennifer the Damned and Cinder Allia. She is one of the founding editors of Chrism Press, which is dedicated to publishing Catholic and Orthodox fiction, as well as the managing editor of the Catholic literary journal Dappled Things. She’s also a wife and mother of two. Find out more at KarenUllo.com.