Tear green stems, discarding leafy parts from the main stalk. Cut green stems into 7cm lengths.
Boil a pot of water with bicarbonate of soda and half teaspoon oil added. Blanch green stems in the boiling water for two to three minutes. Dish out and immerse in a basin of cold water. Rinse and drain well.
Heat oil and sesame oil in a wok. Lightly sauté garlic and ginger. Put in mushrooms followed by green stems. Stir-fry briskly for about a minute.
Pour in combined sauce ingredients and bring to the boil. Add crab meat. Once the sauce thickens stir in beaten egg and wine. Dish out and serve at once.