FoodieCuisine.com

Ingredients

• 2 Cups Cooked Jasmine Rice
• 1 Green Bell Pepper
• 1 Medium Yellow Onion
• 3 Tablespoons soy sauce
• 1 Tablespoon spicy bean sauce (found in many stores)
• 1 Teaspoon corn starch
• 1 Tablespoon rice wine vinegar
• 1 Teaspoon sugar
• 1 Tablespoon vegetable oil
• 8 oz bag Crab Chunks (Trans-Ocean in this case)

Instructions

Prep
1. Wash and chop the pepper and onions into small pieces. Open the package of crab and break the pieces apart from the form (do not break them further down than they are already cut.)
2. Mix the soy, vinegar, sugar, and corn-starch together in a small bowl until the corn starch is well incorporated. Use a whish if necessary.
Cooking
3. Heat the oil in a non-stick skillet on high until it starts to smoke. Add the green bell peppers and onions and stir to prevent burning for about 5 minutes.
4. Once the onions are translucent, add the crab to the mixture and cook for another 2 minutes.
5. Add the bean sauce to the mix and stir to incorporate. Allow 1 minute of cooking time, stir the soy mixture to pull the corn starch off the bottom of the bowl, and add to the cooking mix.
6. Cook the entire dish for a few minutes until everything in incorporated well. The corn starch will give the dish a nice velvety texture without adding excessive calories.
7. Remove from the heat and serve with the rice. Enjoy!