Egg Foo Yung (Fu Yung Hai)

Ingredients:
175 g crab meat
6 medium eggs
1 clove garlic, minced
1 medium carrot, peeled and shredded
1 cup thinly sliced cabbage
1 tbs all purpose flour
1 tbs tapioca flour

For the sauce:
2 cloves garlic, minced
1 small onion, cut into cubes
1/2 cup green peas
2 stalks spring onions, cut to 1 cm length
1/2 cup tomato sauce
250 ml water
1 tsp chicken stock powder
1 tbs tapioca starch, mix it with 50 ml cold water
1tbs sugar
Salt and pepper
1 medium carrot, peeled and sliced (optional)

1. In a big bowl whisk the eggs until bubbly, stir in the crab meat, garlic, carrot, cabbage until well mixed. Add all kind of flour, stir well.
2. Preheat a non stick cooking pan with enough oil just to cover half of the egg mixture over medium low heat. Pour in half of the mixture, fry it until golden brown. Remove and drain over paper towel covered plate, do the same with the rest of the mixture.
3. For the sauce: Heat 2 tbs cooking oil over medium heat, add the onion, carrot and garlic. Sprinkle some salt and cook them until glassy. Stir in tomato sauce, cook for about 3 minutes and then add 250 ml water with chicken stock powder bring it to boil. Add the peas and spring onions, let it stand for another 3 minutes and then taste it. Season it with 1 tbs sugar, salt and pepper.
4. Place the fried egg foo yung on a clean plate, pour the sauce over and serve it with rice.