6-8 mock crablegs (I use Seafest brand)
1 tbsp. oil
2 c. sliced mushrooms
2 c. broccoli flowerets
1 c. bias cut celery
1 c. chicken broth
2 tsp. soy sauce
1 1/2 tbsp. cornstarch
1/4 tsp. ground ginger
1 (8 oz.) can sliced water chestnuts, drained

Cut crablegs in 1-inch pieces. Heat oil in wok. Add mushrooms, broccoli and celery and stir fry until tender crisp. Stir together chicken broth, soy sauce, cornstarch and ginger. Mix until smooth. Push vegetables to one side of wok and pour in broth. Cook and stir constantly until sauce is thickened. Add crab pieces and water chestnuts. Mix everything together and cook until heated through. Serve over white cooked rice. Makes 4 servings.