Think Pink! Florida Stir Fry

A colorful, unexpected combination of ingredients in a tasty, tangy citrus sauce. You can substitute chicken, scallops or shrimp for the crab.

• Ready In: 20 mins
• Serves: 3

Ingredients

• 1⁄2 grapefruit, peeled and sectioned
• 8  ounces  imitation crabmeat (surimi)
• 1⁄2  red pepper, cut in julienne strips
• 1⁄2 cup  frozen shelled edamame, thawed (available in most grocery stores)
• 1  garlic clove, minced
•  nonstick cooking spray

• Flavoring Sauce

• 1⁄2 cup grapefruit juice
• 1⁄4 cup reduced sodium soy sauce
• 1  tablespoon brown sugar
• 1  teaspoon  sesame oil

• Cornstarch Paste

• 1⁄2 tablespoon cornstarch
• 3⁄4 tablespoon water

Directions

1. Make sure seeds are removed from grapefruit sections; cut each section in half.
2. Combine all flavoring sauce ingredients - a measuring cup works well.
3. Mix cornstarch paste ingredients together in a small ramekin.
4. 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.
5. 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.
6. Add the edamame and grapefruit and continue to stir fry until thoroughly heated, and sauce thickened.
7. Remove from heat and serve, over brown rice if desired.