3
tablespoons extra-virgin olive oil
1
tablespoon minced garlic
2 teaspoons
grated ginger root
1 1/2 cups
julienne cut carrots
3 ounces
snow peas
3/4 cup
julienne cut leeks
3 slender
green onions diagonally cut
1 fresh
cooked crab crabmeat cracked, cleaned and ready to eat.
1 1/2
teaspoons lemon juice
Saute
garlic and ginger in oil olive; saute about 30 seconds. Add each vegetable in the following order
and saute, stirring constantly about 30 seconds before adding the next
vegetable: carrots, snow peas, leeks,
green onions. Add crab meat. Season to taste with lemon juice, salt and
white pepper.