"A colorful, unexpected combination of ingredients in a tasty, tangy citrus sauce. You can substitute chicken, scallops or shrimp for the crab."
grapefruit, peeled and sectioned
red pepper, cut in julienne strips
frozen shelled edamame, thawed
( available in most grocery stores)
garlic clove, minced
nonstick cooking spray
reduced sodium soy sauce
Make sure seeds are removed from grapefruit sections; cut each section in half.
Combine all flavoring sauce ingredients - a measuring cup works well.
Mix cornstarch paste ingredients together in a small ramekin.
Coat a wok or large skillet with cooking spray; add garlic and heat on a medium high burner until it becomes fragrant, being careful not to burn it; add crab and stir fry for 2-3 minutes or until beginning to brown.
Add flavoring sauce and red peppers and stir-fry until boiling; create a large empty space or "well" in the middle of the wok and add the cornstarch paste; stir until hot and then incorporate with the other ingredients.
Add the edamame and grapefruit and continue to stir fry until thoroughly heated, and sauce thickened.
Remove from heat and serve, over brown rice if desired.