Stir-Fry

1. Heat the vegetable oil in a nonstick skillet. Stir-fry the celery and peas or edamame until tender.

2. Put the shiitake mushrooms in a microwave-safe cup or bowl and add enough water to cover. Heat on high for one minute, stirring until the mushrooms are softened. Drain and add the shiitake into the skillet, continuing to stir-fry. If you use fresh shiitake mushrooms, wash them, cut the bottom part of the stems off, then slice before using.

3. Remove the stir-fry to a separate bowl and continue to use the skillet for the next section.

Omelet

1. Add another tablespoon of vegetable oil to the skillet. Stir in the eggs, salt, soy sauce, chicken stock and crab meat.

2. Add the veggie and shiitake mushroom stir-fry to the egg mixture and cook over medium-low heat as the crab omelet sets. It takes awhile for the egg to set because of the extra liquid of the chicken stock.

3. Roll the pan to one side and gently lift the omelet to encourage the loose egg to flow to the pan so it can get cooked. When there is enough egg cooked to give the omelet a foundation, gently lift half of the omelet and fold it on top of itself.

Egg Fu Yong Sauce

1. While the omelet is cooking, heat the chicken stock in a small saucepan. Add the sugar and soy sauce.

2. In a small bowl, stir the water and cornstarch until smooth. Pour this mixture into the chicken stock, stirring constantly to avoid the dreaded "gravy lumping" effect. Keep stirring for a minute until the sauce thickens, then remove it from heat.

Serving

1. Divide the egg fu yong among the diners -- this amount serves two or three -- preferably served half on and half off steaming hot white rice.

2. Drizzle the sauce on top of both egg fu yong and rice, for each portion, being especially generous with the sauce. Serve immediately.