Serves: 4
Total Calories: 232

10 ounces frozen cooked crab meat thawed
1/2 pound celery cabbage
2 green onions, (with tops)
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
1 teaspoon roasted sesame oil
2 tablespoons vegetable oil
1 teaspoon finely Chopped ginger root
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 cup chicken broth (see Soups: Chicken Broth)

Drain crabmeat thoroughly remove cartilage. Squeeze out excess moisture. Cut celery cabbage into 1-inch pieces. Cut green onions diagonally into 1-inch pieces. Mix cornstarch, water, sugar and sesame oil.

Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add gingerroot and garlic stir-fry 30 seconds. Add celery cabbage and salt stir-fry 1 minute.

Add broth heat to boiling. Cover and cook 2 minutes over high heat. Stir in cornstarch mixture cook and stir until thickened. Stir in crabmeat and green onions cook and stir 1 minute or until crabmeat is hot.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 232
Calories from Fat: 82

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
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Halibut with Salted Black Beans and Chilies
Kung Pao Shrimp
Pan-Fried Red Snapper with Salted Black Beans and Chilies
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Scallops with Pea Pods
Sea Bass with Green Beans
Shrimp Almond Ding
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Shrimp with Garlic Sauce
Shrimp with Lobster Sauce
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Stir-Fried Broccoli with Crabmeat
Stir-Fried Crabmeat with Celery Cabbage
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