INGREDIENTS:
- ¾ to 1lb King crab legs, thawed
- 2 cups sliced fresh mushrooms
- 1 cup vertically sliced onion
- 1 small clove garlic, minced
- 2 tbsp oil
- 1 cup fresh Chinese pea pods
or 1 package (6oz) frozen Chinese pea pod, thawed
- ¾ cup diced tomato
- 1 tsp cornstarch
- 1 tbsp cold water
Cut crab legs into 2-1/2 to 3 inch pieces. Saute mushrooms, onions and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir- fry until vegetables are crisp- tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear. Makes about 2 servings |
