in China

Asian chili wok with vegetables and crab

updated

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Ingredients for 4 servings:

  • 400 g penne or fusilli
  • 100 g bell pepper(s), diced
  • 50 g crab meat (crayfish), cooked, shredded
  • 70 g broccoli, cut into florets
  • 50 g peas
  • 50 g carrot(s), diced
  • 100 g leek, cut into rings
  • 100 g cauliflower, cut into florets
  • 50 g parsley, chopped
  • olive oil
  • salt and pepper
  • Spice mix (Chinese spice)
  • curry
  • chili
  • paprika

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the pasta in plenty of salted water until al dente. Sauté the carrots, cauliflower, and leeks in olive oil in a wok on heat 7-6. Gradually add the remaining vegetables and cook over medium heat, stirring constantly. Add the crabmeat and the cooked pasta with a splash of pasta water. Season to taste with salt, pepper, Chinese spice, curry powder, plenty of chili, and paprika. Heat everything briefly, stir, and serve sprinkled with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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