I actually like Krab because I've always treated it like a flaky fish cake (which it is), used it in recipes accordingly, and nevah evah when there simply is no substitute for the real deal. It's a nice flavor enhancer for hot pots and soups (I use it in my soup base for a Taiwanese-style noodle soup and also for a Korean-style tofu stew). It's also a great addition to salads and, as in this case, stir-fried dishes.
1 1/2 lbs. artificial "Krab," flake style
3-4 stalks of celery, cut into 2" strips or along the bias
3 cloves garlic, minced
1 tbsp. vegetable oil
1/2 tsp. white pepper
1 cup water
1 tsp. chicken base/powder
1 tbsp. cornstarch
1 tsp. sesame oil
1. Combine all the sauce ingredients together in a bowl or measuring cup. Stir well and set aside.
2. Add 1 tbsp. vegetable oil to a skillet or wok and heat over medium-high heat. Add the minced garlic and saute for a few seconds until fragrant. Add the celery and stir-fry for another minute until combined.
3. Add the Krab pieces (they are usually stuck together in the package, so just break them apart into large pieces with your hands); toss, cover, and cook over medium heat until the Krab is tender and the celery crisp-tender (don't overcook the celery).
4. Turn up the heat and add the sauce ingredients. Bring to a boil and when thickened, immediately remove from the heat. Plate and serve with steamed white rice.