3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 teaspoons grated ginger root
1 1/2 cups julienne cut carrots
3 ounces snow peas
3/4 cup julienne cut leeks
3 slender green onions diagonally cut
1 fresh cooked crab crabmeat cracked, cleaned and ready to eat.
1 1/2 teaspoons lemon juice
Saute garlic and ginger in oil olive; saute about 30 seconds. Add each vegetable in the following order and saute, stirring constantly about 30 seconds before adding the next vegetable: carrots, snow peas, leeks, green onions. Add crab meat. Season to taste with lemon juice, salt and white pepper.