Fish and eggs with vinegar sauce

This is a dish that is trying to mimic the taste of crab meat using eggs and fish. I personally like this dish a lot because it is easy to do and much cheaper than crab.

Serves 2

Prep time: 6 minutes
Cook time: 9 minutes

Ingredients:
1 sole fillet, sliced into 2 inch sections
1teaspoon salt
1 teaspoon pepper
2 teaspoon corn starch
2 teaspoon cooking wine or dry sherry
3 eggs, cracked into a bowl
3 tablespoon peanut or other vegetable oil
1 inch ginger, minced
1 tablespoon vinegar
1 tablespoon sugar
1/4 cup chicken stock

Tips:

1. The fish is suppose to represent the meat of the crab
   

Instruction:

1. In a bowl, mix the fish with salt, pepper, corn starch and wine, let it marinate for 5 minutes
2. In a wok or a skillet, heat 1 tablespoon of oil over medium-high heat, put in the fish slices and cook until fish is cooked through, about 2-4 minutes, put the fish into a plate
   
3. In a wok or a skillet, heat 2 tablespoon of oil over medium-high heat, drop in the egg, and use a pair of chopstick or spatula to break it apart rapidly. When egg is almost cooked through, add in the fish, ginger, vinegar, sugar and mix well. Cook for 1-2 minutes. Lastly add in the chicken stock, bring to a boil and taste to adjust seasoning.
4. Transfer to a plate and serve