Egg Foo Yong

Directions

1. 1
   In a small saucepan, combine the dissolved cornstarch, stock, soy sauce, and sugar.
2. 2
   Bring mixture to a boil; then lower the heat to medium and cook briefly, just until lightly thickened.
3. 3
   Stir in the sesame oil and keep warm over very low heat.
4. 4
   In a wok or large skillet, heat 2 tablespoons oil over high heat.
5. 5
   Stir in the ginger and garlic; cook for 30 seconds.
6. 6
   Add in the vegetables and cook 2 minutes or until the celery is crisp-tender.
7. 7
   Stir in the crab to heat through, then remove from the heat and scrape the mixture into a medium bowl.
8. 8
   Clean out the wok and return it to the heat.
9. 9
   Add in enough oil to measure about 1 inch in depth.
10. 10
    Heat the oil over med-high heat until it ripples.
11. 11
    Stir the eggs, salt, and 1/2 tablespoon prepared sauce into the vegetable-crab mixture.
12. 12
    Ladle about 1/3 cup at a time into the hot oil.
13. 13
    It will spread to several inches.
14. 14
    Cook about 1 1/2 minutes or until set and lightly browned on the bottom, then turn and cook just until the second side is set, about 1 minute.
15. 15
    Remove the egg patty using a slotted spoon and drain.
16. 16
    Repeat with the remaining mixture, adjusting the temperature as needed to cook for the proper amount of time.
17. 17
    Should get 8 patties or there about.
18. 18
    Arrange the patties side by side on plates; spoon the sauce over and around them; top with cilantro.