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Stir-fries

Stir-Fried Crab Sticks and Vegetables

Briefly stir-fry imitation crab, carrot, bell pepper and onion with oyster sauce and soy sauce to keep the vegetables crisp.

Cuisine
Korean
Prep
12 min
Cook
8 min
Jump to the steps
Pieces of red and white crab stick, yellow bell pepper, carrot and onion sprinkled with sesame seeds

Scale the recipe

Base quantities · 3 servings · Crab sticks (imitation crab) (Fully cooked, weighed without individual wrappers) 150 g

Ingredients

Crab sticks (imitation crab) Fully cooked, weighed without individual wrappers Check the packaging for fish, wheat, egg and crustaceans.
150 g
Onion Peeled weight
70 g
Carrot Peeled weight
40 g
Yellow bell pepper Weight after removing stem and seeds
50 g
Cooking oil
1 T

Seasonings

Minced garlic
1/3 T
Korean all-purpose soy sauce (jin-ganjang)
1/3 T
Oyster sauce
1/3 T
Water
1 T
Sesame oil
1/3 T
Toasted sesame seeds
1/3 T

Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.

Method

  1. Cut the crab sticks

    Cut the crab sticks 150 g into bite-size 3 cm pieces. Keep them in pieces to prevent the strands from unraveling during stir-frying.

    Short pieces of crab stick with red outer layers and white centers

  2. Slice the vegetables

    Cut the carrot 40 g into strips thinner than the onion. Cut the onion 70 g and bell pepper 50 g into 3–4 cm lengths. Pat the washed vegetables dry.

    Fine strips of carrot, onion and yellow bell pepper on a cutting board

  3. Mix the oyster sauce seasoning

    Stir the soy sauce 1/3 T, oyster sauce 1/3 T and water 1 T together in a small bowl.

    Thin brown oyster sauce mixture in a small bowl with a spoon

  4. Stir-fry the carrot first

    Heat the oil 1 T over medium heat and stir-fry the carrot for about 1 minute. Add the onion and bell pepper and cook for about 1 minute more, then add the minced garlic 1/3 T to the center of the pan and let it become fragrant.

    Minced garlic in the center of a pan with carrot, onion and yellow bell pepper

  5. Add the crab sticks

    Add the crab sticks and use a spatula to lift and fold them gently. Pour the sauce around the edge of the pan.

    Red and white pieces of crab stick retaining their shape among the vegetables

  6. Coat with sauce

    Shake the pan gently to coat everything. Use a thermometer to check that the center of the thickest crab stick reaches 85°C, then cook for 1 more minute. Lower the heat if the sauce starts to dry out.

    Crab sticks and vegetables lightly and evenly coated with brown sauce

  7. Finish with sesame and serve

    Turn off the heat, add the sesame oil 1/3 T and toasted sesame seeds 1/3 T, and toss gently. Support the crab sticks with a spatula as you transfer them to a plate.

    Finished crab stick and vegetable stir-fry evenly sprinkled with sesame seeds