VELVET CRABMEAT

1-1/2 pounds broccoli
8 ounces frozen cooked crabmeat, thawed
8 egg whites
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon sweet white wine
1 teaspoon light soy sauce
1 teaspoon roasted sesame oil
1 tablespoon vegetable oil
1/2 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon finely chopped garlic

Pare outer layer from broccoli stalks. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli in boiling water; heat to boiling. Cook uncovered 1 minute; drain. Immediately rinse in cold water; drain. Drain crabmeat thoroughly; remove cartilage. Squeeze out excess moisture.

Beat egg whites, milk, 1/2 teaspoon salt and the white pepper until foamy. Mix wine, soy sauce and sesame oil.

Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add broccoli and 1/2 teaspoon salt; stir-fry 1 minute. Remove broccoli from wok; place on heatproof platter. Keep warm in 175 degree oven. Wash and thoroughly dry wok.

Heat wok until very hot. Add 3 tablespoons vegetable oil to wok; do not tilt wok to coat side. Add garlic and egg white mixture; stir-fry 10 seconds. (Egg whites should not be firm before adding crabmeat.) Add crabmeat and wine mixture; cook and stir about 2 minutes or until egg white mixture is firm (do not overcook). Pour crabmeat mixture over broccoli.

4 servings