Defrost the crab meat and shred it into small pieces. Optionally rinse with rice wine for a cleaner taste.

Heat 3 tbsp vegetable oil in a pan, add sliced green onion and minced garlic, and stir-fry over low heat to create aromatic oil.

Add minced ginger and stir-fry briefly. You can substitute with ginger powder or juice, or skip it entirely.

Add sliced shiitake mushrooms and enoki mushrooms, stir-frying over high heat.

Pour soy sauce around the edges of the pan and stir-fry quickly to infuse a smoky flavor.

Add water and chicken stock, bringing the mixture to a boil.

Add the crab meat and cook until heated through.

Add oyster sauce and adjust seasoning to taste.

Beat the egg and pour it into the pan, stirring quickly to prevent clumping.

Mix water and cornstarch in a 1:1 ratio, then add to the pan while stirring to thicken the sauce.