A warming, savory dish with a silken texture.
, made me realize that egg dishes cooked in a wok are, if anything, even more diverse than their Western counterparts.
Once the stock and peas are in, I add a cornstarch slurry—a surprisingly large amount—and cubes of silken tofu. The goal here is not to lightly thicken the sauce, but to turn it almost into a custard sauce, thick enough to coat a spoon. This is part of the key to getting the eggs to stay silky and tender as they cook, and to keep the eggs evenly distributed throughout the sauce instead of floating to the top.
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