Crab Curry - cooking recipe

Ingredients

Sauce
3/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
Crab
1 teaspoon salt
1 teaspoon sugar
4 teaspoons curry
1/4 lb lean boneless pork, trimmed of fat and ground (such as shoulder or butt)
1 large cooked crab, in shell,cleaned and cracked (1 1/2-2 pounds)
3 tablespoons vegetable oil
1 clove garlic, minced
1 medium onion, cut into wedges,layers separated
1 medium green bell pepper, seeded and cut into 1 inch squares
1 egg, lightly beaten

Preparation

Sauce: Stir all ingredients together and set aside.
Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside.
Cut crab body into quarters leaving legs and claws whole; set aside.
Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute.
Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.