Instructions: Combine chicken stock, corn starch, white wine and salt in a small bowl and set aside.

In a pre-heated wok or frying pan, add the peanut oil and heat it begins to smoke. Add celery, onions and bell pepper and stir-fry until barely tender. Add snow peas and bok choy and stir-fry 2 minutes longer.

Add the reserved chicken stock mixture and stir-fry until sauce is thickened and vegetables are coated. Add crab meat and toss gently only to combine. Remove from heat and serve with steamed rice or Chinese noodles.

This recipe yields 4 servings.

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.