Instructions: 1. Soak dried mushrooms.

2. Shred bamboo shoots, celery, water chestnuts, snow peas and soaked mushrooms. Crush garlic.

3. Mince ginger root; then combine with soy sauce, sherry and sesame oil.

4. Beat eggs. Blend in flour and beat vigorously to a smooth batter. Pick over and mince crabmeat; then add to batter along with garlic salt and pepper. Blend in well.

5. Heat oil. Drop in crabmeat mixture, 1 tablespoon at a time, and deep-fry until golden. Drain on paper toweling. Keep warm.

6. Heat remaining oil. Add salt, then crushed garlic; stir-fry to brown lightly. Add shredded vegetables and stir-fry 2 to 3 minutes.

7. Add ginger-soy mixture; stir-fry 1 minute more. Then add stock and heat quickly. Cook, covered, 2 to 3 minutes over medium heat.

8. Meanwhile blend comstarch, sugar, water and remaining soy sauce to a paste. Then stir in to thicken. Pour vegetable mixture over crabmeat.

Garnish with sprigs of Chinese parsley and serve. VARIATION: For the parsley garnish, substitute 1/4 cup mixed nuts, crushed.

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