How to make thai food: Stir fry crab and onion

Western celery can be used if Chinese celery (celeriac) is unavailable.

1 cup crabmeat, a large crab, broken up, or "loose" crabmeat
2 eggs, preferably duck
½ cup hom yai (white onion), diced
½ cup khuen chai (Chinese celery)
½ cup ton hom (spring onion), sliced thi
2 tablespoon kratiem (garlic), chopped
1 teaspoon nam pla

Whisk the eggs with the fish sauce.

Place a wok or skillet over medium low heat and sauté the onion and garlic in a little oil until golden and translucent. Add the crabmeat, and stir fry

until nearly cooked through.

Drizzle in the eggs, using the spatula in a brisk chopping motion to break up the cooked eggs into filaments, then add the remaining ingredients.

Alternatively cook the eggs to form a thin omelette, and then roll it up and slice it, adding the slices of egg to the cooking crabmeat when nearly

cooked.

This is a "one plate" dish served on its own as a light breakfast, or luncheon dish, or with other items as part of a Thai dinner.