Stir Fry with Veggies, and Chicken, and Beans, oh my!

This stir-fry recipe is a standby recipe in our household.  Most of the time we eat it veggie-style, but this time we made it with chicken and imitation crab, since we had some of each left over.  I've had it with tofu before, and I liked that.  I've never made it with beef, pork, or shrimp, but I imagine they'd all work just as fine, too. Sometimes we add a fresh bell pepper if we have it on hand, and sometimes we serve it over rice.  It's fairly healthy, other than some of the soy sauce, but if you're worried about that, just cut down the soy sauce and increase the white wine vinegar.  Serve with Baked Crabby Rangoon, and you're set. It's certainly nothing exquisite, but it's fast and e-a-s-y. :)

Ingredients

2tbsp Canola oil

1 bag of frozen, mixed stir-fry veggies

Mushrooms

Crab/chicken/tofu/beef/pork/shrimp {Use none of these, or use a combo if you like- usually 1 c. of each works well}

1/4 c. Soy Sauce

1/4 c. White wine vinegar

Dash of oregano

1 can of cannellini beans

Directions

1. Heat the oil in a pan at medium to medium-high heat.
2. Put bag of frozen, mixed stir-fry veggies in. Mix together.
3. When they are not cold anymore, add sliced mushrooms. Mix together.
4. Once the mushrooms are warm, add crab/chicken/tofu/beef/pork/shrimp -whatever you'd like to include. {This chicken was precooked, so we didn't have to worry about that part of it.) Mix together.
5. Add soy sauce and white wine vinegar. Mix together.
6. LET IT SIZZLE into delicious, SIZZLEY GOODNESS.
7. Add drained cannellini beans. Mix together.
8. Serve when hot.

ENJOY!

And for the more pictorally favored readers:

add oil, then frozen veggie bag

frozen veggies in pan with oil

mushrooms and crab ready to go in

the chicken has been added, but not mixed in yet

soy sauce, white wine vinegar, and cannelini beans

everything added, ready to be mixed and heated some more

ready to eat!  YUM!

Baked Crabby Rangoon

By: nat
Published: April 29, 2011
This is essentially the recipe that the Mr. and I have settled on when we want crab rangoon without having to go to a restaurant. Also, instead of its customary fried cousin, our version is baked.  It's pretty fun to make, and you can vary the sizes and amount of filling in the wrapper, if you want (that'll change the nutrition and cost information).  They go double-duty and work as an appetizer and a snack. Enjoy!

Prep time: 15 min
Cook time: 15 min
Total time: 30 min

Ingredients:
Low-fat cream cheese: 8 oz
Imitation crab, stick or flake: 4 oz
Wonton wrappers: 1 Package
Optional: Cayenne, hot sauce
Note: You may use egg roll wrappers if you can't find wonton wrappers, since there's not a big difference- just cut them into a smaller square size so your baked crabby rangoons don't turn out enormous.  Wonton wrappers are 3 1/2" by 3 1/2".

Directions:

1. Combine cream cheese and imitation crab in a food processor until mostly smooth. Add cayenne and/or hot sauce if desired, and blend further.
2. Spoon about 1 tablespoon of the mixture onto the center of a wonton wrapper.
3. Folding the wonton: Bring opposite corners together to make a triangle. Fold the two symmetrical corners towards the middle. Fold the top down. (It should look somewhat like an envelope.)
4. Place the wontons on a baking sheet, folded side down.
5. Bake for about 10 minutes at 350* F or until under side is lightly golden. Flip them over and bake for another 5 minutes or until the under-side is lightly golden as well.
6. Let cool 2 minutes before serving.

Nutrition Information

Yield: 40 crabby rangoons
Serving size: 2 crabby rangoons

Calories per serving: 75 calories

Fat per serving: 2g
Sodium per serving: 197mg
Protein per serving: 3g

For more detailed nutrition facts, click here

Cost Effectiveness
{2.50} Block of 8oz cream cheese
{3.00} 8 oz Imitation crab, used half -
{3.00} Egg roll wrappers- usually about the same price as wonton wrappers


$8.50 = Cost for the whole batch
$0.43 = Cost for each serving of two crabby rangoon