Cantonese Slippery Eggs with Tofu and Peas

seriouseats.com

Soulbelow

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 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

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