1. Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork. 2. Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside. 3. Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
