The beauty of a stir fry is that it can be made up of so many different ingredients. This specific one is inspired by a crabmeat and snap pea stir fry that I ate just outside of Bangkok. It was funky, tangy and spicy – all of my favorite things in one dish and I was so excited to try and recreate it using our Long-tail Sunset spice blend.

Garnish with a lime for some citrusy flavor and cashews for added crunch and enjoy this unique dish with all its delicious flavors.

Ingredients

• 1 Tbsp fish sauce
• 2 Tbsp soy sauce (low sodium)
• 1 tsp corn starch
• Oil to coat pan
• 8 oz snap peas, can also use green beans
• .5 cup scallion, sliced
• 2 tsp Long-tail Sunset Thai Blend
• 1 lb cooked crab meat (I used Dungeness)
• 2 Tbsp lime juice
• Roasted cashews for garnish

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Directions

1. Whisk together fish sauce, soy sauce and corn starch until the corn starch is fully incorporated.
2. Heat a sauté pan over medium high heat and add oil to coat the bottom.
3. When the pan is hot add the snaps peas and spread in an even layer.
4. Cook for 2 minutes to blister in places before adding the scallions.
5. Stir to combine and continue to cook until the scallions are light brown, about 1 more minute.
6. Add Long-tail Sunset and stir to combine immediately followed by the crab.
7. Since the crab is cooked you really want to just heat it through, about 30 seconds. Mix together without breaking apart the crab too much.
8. Add the fish sauce- soy mixture when everything is hot and reduce for 10 seconds before turning off the heat.
9. Add the lime juice and cashews and plate it up!
10. Serve immediately and delicious over rice.