1 lb. crab legs
1 egg, beaten
2 tbsp. rice wine or sherry
2 slices ginger
1 c. green peas, defrosted
2 cloves garlic, minced
1 tsp. salt
1 1/2 c. chicken broth
Cornstarch paste (2 tbsp. cornstarch and 1 tbsp. water)
Peanut oil for stir-fry
Dash of pepper
A few drops of sesame oil