1 lb. broccoli
2 c. frozen cooked crabemat, thawed
2 green onions, with tops
1 tbsp. cornstarch
1 tbsp. water
3 tbsp. vegetable oil
1 clove garlic, finely chopped
1/4 c. chicken broth
1/2 tsp. salt
1/2 tsp. roasted sesame oil

Pare outer layer from broccoli stalks. Cut broccoli lengthwise into 1 inch stems; remove florets. Cut stems diagonally into 1/4 inch slices. Place broccoli stems in boiling water; heat to boiling. Cover and cook 30 seconds. Add florets; heat to boiling. Cover and cook 30 seconds; drain. Immediately rinse in cold water; drain. Drain crabmeat thoroughly; remove cartilage. Squeeze out excess moisture. Cut green onions diagonally into 1 inch pieces. Mix cornstarch and water.

Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add broccoli and garlic; stir fry 1 minute. Add broth and salt; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Stir in crabmeat, green onions, and sesame oil; cook and stir 1 minute or until crabmeat is hot.