Chili Lime Stir Fry1 lb. rice vermicelli, prepared according to package For the stir fry: 1 lb. crab stick or peeled shrimp 3-4 T oil, divided 3 shitake mushrooms, sliced 1 colorful bell pepper, sliced 1/3 head of cabbage, shredded 1 can bean sprouts (I couldn’t find fresh, but if you can, use them) Chopped cilantro to garnish Chop the crab stick into ½ inch pieces. Heat 1-2 T in a wok or other large sauté pan. Stir fry until brown, about 6-8 minutes. (If using shrimp, sauté about 1-2 minutes per side until just pink.) Remove from pan and set aside. Heat another 1-2 T oil, then add the vegetables. Sauté until lightly browned, about 10 minutes. For the sauce: Juice of 2 limes 2 T oil 1 T rice vinegar 2 T water ½ inch freshly grated ginger ¼ t salt, or substitute about 1 T soy sauce ¼ t red pepper flakes ~5 T mirin, or substitute honey 1/8 t baking soda Whisk together all ingredients and bring to a boil. Lower heat and allow to reduce while you stir fry the rest. Serve the noodles, then vegetables, then crab or shrimp, then dress with the sauce and add cilantro. Enjoy!
Copyright 2019 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.