5 oz. vegetable mixture (green onion, carrot, bean sprouts, scallions, green top off onion)
7 oz. canned crabmeat, drained
1 oz. bean threads
5 eggs, beaten
7 tbsp. vegetable oil for stir frying
Salt
Pepper
1/2 tsp. sesame oil

1. Finely shred green onions and carrots into 1 inch lengths. Cut scallions into 1 inch lengths. Parboil bean sprouts and scallions in lightly salted water for 1 minute; drain.

2. Flake crabmeat. Beat eggs, salt and pepper to taste. Soak bean threads in hot water until transparent. Drain and cut into bite-size pieces.

3. Heat 7 tablespoons oil in wok over medium heat. First stir fry green onion, then add carrot and finally bean sprouts, scallions, crabmeat and bean threads, season with salt, pepper and sesame oil.

4. Pour in eggs. When the bottom of egg mixture is partially set, stir fry until evenly golden browned.

More bean threads may be used as desired but do not soak them too long or they won't absorb liquid from sauteed vegetables. Bean threads or transparent Chinese noodle.