Ginger–Scallion Crab and Crispy Vermicelli Stir-Fry Recipe | James Beard Foundation

Ingredients

• 1/4 cup vegetable oil, such as canola
• 1 bunch scallions (8 or 9), white and green parts finely chopped (about 1 cup)
• 1/2 cup peeled and finely chopped ginger (about 8-inch piece)
• 1 tablespoon kosher salt
• 1/2 cup homemade chicken stock or canned low-sodium chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon unseasoned rice vinegar
• 3 cups vegetable oil, such as canola, for frying (see Note, page 92)
• 6 ounces thin, dried, uncooked rice vermicelli noodles
• 1 medium garlic clove, sliced
• 1 leek, cleaned and sliced into 1/4-inch rings
• 1 pound fresh or frozen shucked crab meat
• 1 cup shelled English peas, or frozen green peas
• 2 tablespoons unsalted butter
• 1/2 teaspoon red pepper flakes
• 3/4 pound pea tendrils, trimmed, or baby spinach
• 12 mint leaves
• 12 Thai basil leaves
• 1 lemon, cut into 4 wedges