Cantonese Slippery Eggs with Tofu and Peas Recipe

Name: Cantonese Slippery Eggs with Tofu and Peas Recipe
Yield: 4 servings
Ingredients: Cornstarch; Low Sodium Chicken Stock; Dashi; Large Egg; Kosher Salt; Freshly Ground White Pepper; Peanut Oil; Rice Bran Oil; Canola Oil; Fresh Ginger Slice; Scallion; Garlic Clove; Shaoxing Rice Wine; Dry Sherry; Sake; Frozen Peas; Tofu, Firm, Silken; Salt; Freshly Ground White Pepper; MSG Powder; Chopped Cilantro; Cooked Rice

Serious Eats

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