12 ounces Alaska King crab split legs, thawed if necessary
2 cups sliced fresh mushrooms
1 cup vertically sliced onion
1 small clove garlic, minced
2 tablespoons oil
1 cup fresh Chinese pea pods
3/4 cup diced tomato
1 teaspoon cornstarch
1 tablespoon cold water
Cut crab legs into 2 1/2 to 3 inch pieces. Saute 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. Makes about 2 servings. Recipe can be doubled.
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