Crab Stir-Fry with Indonesian Rice

Serve with pineapple chunks, fortune cookies and hot tea

Yield: 6 servings

Ingredients

2	cups	water

1	cup	long grain rice

2	tablespoons	soy sauce

1/2	teaspoon	red pepper flakes

1/4	cup	olive oil

1/2	cup	green onions, chopped

1/2	cup	celery, chopped

1/2	cup	green or red pepper, chopped

1/2	cup	mushrooms, sliced

1	cup	broccoli, choppped

2	cups	loosely packed spinach leaves or red cabbage

1	cup	bean sprouts

2	cloves	garlic, crushed

1		medium tomato, cut into wedges

12	oz.	crab

1/2	cup	cucumber, sliced

1		hard boiled egg, chopped

1/4	cup	dry roasted peanuts

Directions:

Combine water, rice, soy sauce and red pepper flakes in 2-quart saucepan. Cover and bring to a boil, reduce heat to low and cook 15 minutes, or until rice is tender and water is absorbed, adding a little water if necessary.

Meanwhile, heat oil in wok or 12-inch skillet. Add onion, celery, pepper and mushrooms and cook 3 minutes. Add broccoli and cook 2 minutes. Stir in spinach, bean sprouts and garlic, then stir in cooked rice.

Reduce heat to low, arrange tomato and crab over mixture, cover and heat until piping hot throughout, about 3 minutes.

Garnish with cucumber slices, egg and peanuts.

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