All stir fries are highly variable. Take ingredients from kitchen, put them in wok, cook for a few minutes. The trick is coming up with variety so they don’t all taste the same.

This one was pretty good:

Shrimp
A few chunks of krab meat (the fake stuff, that’s why that’s a k and not a c)
Can of sliced water chestnuts
Can of pineapple chunks with juice squeezed out. Tidbits will be a little more crumbly and lose their taste quicker.
A bit of rice vermicelli (thin rice noodles)

Soak the vermicelli in cold water for a few minutes. I’m not sure why, but the instructions on the box said to.

In a heated wok with a few tablespoons of oil, put the pineapple, shrimp, water chestnuts, and krab in. Add some chili sauce to make it hot to taste. Add the vermicelli and stir to distribute it around. I like to add some sweet chili sauce at the end for a sweeter taste. Total cooking time should be about 5 minutes up to 10 minutes. It all cooks pretty quickly with a hot wok.

Pojects - Cooking - Shrimp and Krab Stir Fry