If using whole fresh crab, rinse under cold water, remove gills and any inedible parts, then crack claws and legs slightly so sauce can penetrate. Cut into large pieces. Pat dry with paper towels. If using pre-cooked crab meat or clusters, ensure drained and roughly chopped into bite-size pieces.

Mix sauce

In a small bowl combine soy sauce, oyster sauce, fish sauce, Shaoxing wine, chili garlic sauce, sugar, cornstarch and water or stock. Stir until cornstarch dissolves and set aside.

Prepare aromatics and vegetables

Slice onion and bell peppers into 1/2-inch pieces, mince garlic, julienne or mince ginger, chop scallions and cilantro. Lightly beat the egg in a small bowl.

Cooking

Heat wok and oil

Place a wok or large heavy skillet over high heat. When very hot, add 2 tablespoons of oil and swirl until shimmering but not smoking.

Flash-fry crab

Add the crab pieces in a single layer (work in batches if necessary). Stir-fry 2–3 minutes to sear shells and warm through, tossing to coat. Remove crab to a plate and set aside. If using pre-cooked crab, just warm briefly, 1–2 minutes.

Aromatics

Add remaining 1 tablespoon oil to the wok. Reduce heat to medium-high. Add minced garlic and ginger; stir-fry 15–30 seconds until fragrant but not browned.

Vegetables

Add sliced onion and bell peppers to the wok. Stir-fry 2–3 minutes until vegetables are tender-crisp. Add scallions and continue stirring 30 seconds.

Combine egg

Push vegetables to one side of the wok. Pour beaten egg into the empty side and let it set briefly, then scramble gently until just cooked. Mix scrambled egg into the vegetables.

Return crab and add sauce

Return the seared crab pieces to the wok. Stir the prepared sauce to re-suspend the cornstarch and pour it over the crab and vegetables. Toss everything together and stir-fry 1–2 minutes until the sauce thickens and coats the crab. If sauce becomes too thick, add up to 1–2 tbsp (15–30 ml) water to loosen.

Season and finish

Taste and adjust seasoning with salt and pepper as needed. Add a final splash of fish sauce or soy if desired for saltiness. Toss in chopped cilantro if using and remove from heat.

Serve

Transfer stir-fried crab to a serving platter. Garnish with extra scallions and cilantro. Serve immediately with steamed rice or crusty bread to soak up the sauce.