2 cans crab meat
1 red pepper
1/2 c. frozen green peas
1 scallion
2 cans baby corn
corn starch paste

SAUCE:

1 tbl. ginger-garlic mix
2 tbl. sesame oil
1 c. broth
  1. Check crab meat for fins. Chop up pepper. Soak green peas. Assemble sauce ingredients. Chop up scallions.
  2. Mix sauce ingredients and crab meat. Mix well.
  3. Cut up corns in two's or three's. Mix in the peas.
  4. Heat wok. Add vegetables. Heat covered 1 minute, medium heat.
  5. Add sauce mixture. Cover, cook 2 minutes. Add scallions.
  6. Add corn starch slowly till liquid turns to sauce. Serve over bed of broccoli or Chinese zucchini.