12 ounces Alaska king crab split legs*, thawed if necessary
2 cups sliced fresh mushrooms
1 cup vertically sliced onion
1 clove garlic, minced
2 tablespoons oil
1 cup fresh Chinese pea pods
-OR-
6 ounces frozen Chinese pea pods, thawed**
3/4 cup diced tomato
1 teaspoon cornstarch
1 tablespoon cold water
Servings: 2
Cut crab legs into 2-1/2 to 3-inch pieces. Sauté mushrooms, onion 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.
Notes: *About 6 ounce Alaska king crab meat can be substituted.
2 cups sliced fresh mushrooms
1 cup vertically sliced onion
1 clove garlic, minced
2 tablespoons oil
1 cup fresh Chinese pea pods
-OR-
6 ounces frozen Chinese pea pods, thawed**
3/4 cup diced tomato
1 teaspoon cornstarch
1 tablespoon cold water
Servings: 2
Cut crab legs into 2-1/2 to 3-inch pieces. Sauté mushrooms, onion 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.
Notes: *About 6 ounce Alaska king crab meat can be substituted.
