Cantonese Slippery Eggs with Tofu and Peas Recipe

Serves: 4 Save

Ingredients (16)

  • 3 tablespoons (28g) cornstarch
  • 1 1/2 cups (355ml) homemade or store-bought low-sodium chicken stock, dashi , or water, divided
  • 4 large eggs
  • Kosher salt and ground white pepper
  • 1 tablespoon (15ml) peanut, rice bran, or other neutral oil, plus more for greasing wok
  • 2 coin-sized slices fresh ginger
  • 2 scallions, chopped into 1/4-inch segments, greens reserved separately
  • 2 medium cloves garlic, finely minced (about 2 teaspoons; 10g)
  • 2 tablespoons (30ml) Shaoxing wine, dry sherry, or sake
  • 1/2 cup thawed frozen peas (optional)
  • One 12-ounce block firm silken tofu, cut into 1/2-inch cubes (see note)
  • Salt, to taste
  • White pepper, to taste
  • MSG, to taste (optional)
  • Small handful roughly chopped cilantro, for garnish (optional)
  • Steamed rice, for serving

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