Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Vegetable oil |
| 2 \N | Cloves (small) garlic; chopped |
| ¼ pounds | Frozen Alaska King crab; thawed and drained |
| 2 teaspoons | White wine |
| 8 ounces | Canned straw mushrooms |
| 8 ounces | Canned baby corn; drained |
| 2 ounces | Fresh snow pea pods |
| 1 teaspoon | Salt |
| ¼ teaspoon | Ground white pepper |
| 1 cup | Water |
| 1 teaspoon | Cornstarch; mixed with |
| 2 teaspoons | Cold water |
| 2 teaspoons | Sesame seed oil |
Bring the oil to high heat in a wok. Add the garlic, crab, wine, mushrooms, corn,and pea pods. Stir-fry 2 minutes. Add the salt, white pepper and water, then add the cornstarch mixture and stir-fry until thickened. Remove from heat. Add the sesame seed oil and stir to combine. Note: This dish should be cooked at the last minute to ensure maximum freshness. It must be served hot.
PEKING GARDEN EAST
MILWAUKEE, MEQUON
WINE: TAI-SHAN
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .