|GLUTEN-FREE ASPARAGUS IN CRAB SAUCE|
Boil rice vermicilli for about 10 minutes. Heat oil in a pan and add chopped asparagus. Stir-fry for 5 minutes. Add chicken stock and cornflour, and crab meat. Stir until sauce is thick. Pour over vermicilli and serve.
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Allan Gardyne, Golden Beach, Queensland, Australia.
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