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Crab, Radish, and Noodle Casserole

Fish and Seafood

Crab, Radish, and Noodle Casserole
1 Tablespoon vegetable oil
3 crabs, chopped into six pieces each, the center-body shell of one of them kept whole
3 Tablespoons coarsely chopped napa cabbage
1 stalk Chinese celery, coarsely chopped
1/4 pound large white radish, peeled quartered, and sliced
10 konjac noodles bundles, half of the noodles loosened
1 Tablespoon chicken bouillon
1 Tablespoon thin soy sauce
1 teaspoon oyster sauce
1. Heat wok or fry pan and add the oil. Then the crab pieces. Stir-fry for two minutes, then remove and put them in a heat-proof stove-top casserole.
2. Add cabbage, celery, and the radishes to the wok or pan and stir-fry for two minutes, and remove to the same stove-top casserole.
3. Add half cup water, the loosened konjac noodles, chicken bouillon, and the soy and oyster sauces. Cover the casserole and cook on low heat for four minutes, uncover and insert the bundles of konjac noodles. Simmer three minutes more, remove the casserole from the heat and put it on a heat-proof tile on the table. Then serve.

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