Instructions: 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.

This recipe yields 2 servings. Recipe can be doubled.

Comments: About 6 ounces Alaska King crab meat can be substituted for the split crab legs; one green pepper, sliced vertically, can be substituted for the Chinese pea pods.

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