|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Tablespoon|
|Ginger||2 Teaspoon, finely shredded|
|Julienned carrots||1 Pound (1 1/2 Cups)|
|Snow peas||3 Ounce, cut diagonally into 3/4 inch pieces|
|Fine julienned leeks||3⁄4 Cup (12 tbs) (White Portions Only)|
|Green onions||3 , cut in 1 inch diagonal pieces (Slender)|
|Crabmeat/2 cans, 6 ounce each crabmeat, drained||3⁄4 Pound (Fresh / Frozen)|
|Lemon juice||1 1⁄2 Tablespoon|
|White pepper||To Taste|
Melt butter or margarine in a large skillet.
Add garlic and gingerroot; saute about 30 seconds.
Add vegetables in order listed, sauteing each about 30 seconds before adding next vegetable.
Season with lemon juice, salt and white pepper to taste.