Instructions: In a 5- to 6-quart pan over high heat, bring broth, ginger, oyster sauce, and five spice to a boil. Add rice sticks, cover, reduce heat to medium, and cook for 3 minutes (1 minute for capellini).

Stir in asparagus, mushrooms, and cilantro. Cook until asparagus is tender-crisp to bite, about 3 minutes. Stir in crab and lemon juice. Add hot sauce to taste; cook until crab is hot, about 1 minute.

Ladle into bowls.

This recipe yields about 3 quarts; 6 servings.

Comments: Susan Romaine of Santa Barbara shares this recipe. Instead of the Chinese five spice, you can use equal parts ground cinnamon, ground cloves, ground ginger, and anise seed - 1/4 teaspoon total. To break rice sticks into bite-size lengths, place in a plastic food bag.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.