The high-heat frying and even spray of oil from the bursting kernels helps fortify the patina of a wok, resulting in both a snack and a well-seasoned pan.. How to Stir-Fy.

Thinly shredded green cabbage.Prepare the Costillas en Salsa Roja.

Halve onion lengthwise; reserve one half for another use.Slice remaining half lengthwise into two wedges; set aside.In a large skillet, toast guajillo and arbol chiles over medium-high heat, turning occasionally, until fragrant and pliable, 2 to 3 minutes.

Stem chile mixture and halve lengthwise.Remove and discard seeds and ribs.. Place chile mixture and tomatoes in a large saucepan and add just enough water to cover.

Bring chile mixture to a boil over high; reduce heat medium, and simmer, adjusting heat to maintain a simmer, for 10 minutes.

Remove pan from heat, cover, and let soak until chiles feel soft and pulpy, about 10 minutes..Finely grated lemon zest, for garnish.

In a large pot of boiling salted water, cook the pasta squares until al dente, about 5 minutes.Drain the pasta and cool under cold running water.

In a small bowl, mix the mayonnnaise with the 1/4 cup of chives and the lemon juice and season with pepper.In a medium bowl, toss the crabmeat with the peas.