Yield: 4 Servings
|3 tablespoons||Vegetable oil|
|2||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|
|¼ teaspoon||Ground white pepper|
|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
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .