CRAB STIR-FRY

1 (10 1/2 ounce) can chicken broth or bouillon
2 tablespoons cornstarch
2 tablespoons soy sauce
1 1/2 tablespoons lemon juice
3 tablespoons vegetable oil, divided use
1/2 pound fresh mushrooms, sliced
1 small red bell pepper, sliced into thin strips
1 pound imitation crabmeat, cut into 1/2 inch pieces
6 green onions with green tops, cut into thin slices
1 (8 ounce) can sliced water chestnuts, drained
1/2 teaspoon tarragon leaves
1/4 pound fresh snow peas, trimmed with strings removed
1/3 cup cashews

In a small bowl, combine chicken broth, cornstarch, soy sauce, and lemon juice. Set aside

Preheat 2 tablespoon oil in electric wok at 375 degrees F.

Add mushrooms, and red pepper, stir-fry 1 1/2 to 2 minutes. Push up side of Wok.

Add crabmeat, green onion, water chestnuts, and tarragon. Stir-fry 2 minutes. Push up side.

Add remaining 1 tablespoon oil, heat briefly. Add snow peas and stir-fry for 1 minute. Push up sides.

Add cornstarch mixture, and stir until slightly thickened. Combine all ingredients, stirring gently to combine.

Garnish with cashews. Reduce heat to warm for serving.

Servings: 4
Source: West Bend