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 Cut the bean curd into 1/2 inch
(1 cm) cubes.
- Heat 3 tbsp of the oil in a
wok until the oil surface ripples.
Add 1 tsp of the scallions, the
bean curd, soy sauce, 1/2 tsp
of the salt, sugar, and 3 1/2
fl oz (100 ml) of the stock. Bring
to a boil and simmer over low
heat for 3 minutes. Turn the heat
to high and add the MSG and 2
tsp of the cornstarch-water mixture.
Cook, stirring, until thickened.
Pour into a dish.
- Heat the remaining 1 1/2 tbsp
of oil until the surface ripples.
Add the remaining 1 tsp of the
scallions, the ginger, crab meat
and eggs, and the remaining 1/4
tsp of salt. Stir-fry briefly
and add the remaining 1 1/2 oz
of stock. Bring to a boil and
add the remaining of the cornstarch-water
mixture. Cook, stirring, until
thickened. Pour over the bean
curd, and serve.
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