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