https://www.copymethat.com/r/BSrpVTCRe/cantonese-slippery-eggs-with-tofu-and-pe/
105772120
MFdFm5S
BSrpVTCRe
2024-10-04 00:24:04
Cantonese Slippery Eggs with Tofu and Peas
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Ingredients
- 3 tablespoons (28g) cornstarch
- 1 ½ 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 ¼-inch segments, greens reserved separately
- 2 medium cloves garlic, finely minced (about 2 teaspoons; 10g)
- 2 tablespoons (30ml) Shaoxing wine, dry sherry, or sake
- ½ cup thawed frozen peas (optional)
- One 12-ounce block firm silken tofu, cut into ½-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
Steps
Directions at seriouseats.com
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