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Crab Stick and Turnip Casserole

Fish and Seafood

Crab Stick and Turnip Casserole
1/4 pound crab sticks, coarsely chopped
1/4 pound white turnip or radish pieces
3 Tablespoons preserved cabbage or pickled mustard green, finely minced
2 stalks Chinese celery, coarsely chopped
2 bundles konjac noodles
1 cup chicken stock
1. Put crab, turnip, preserved vegetable and celery pieces into a heat-proof casserole.
2. Loosen two bundles of noodles and cut into one-inch pieces. Mix well with crab mixture.
3. Pour in stock, and place the other noodle bundle on top. Cook over medium heat for fifteen minutes, then serve.

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