Bean Curd with Scrambled Egg

Name: Bean Curd with Scrambled Egg
Yield: Serves 4 with 2 Other Dishes
Cuisine: China
Ingredients: 4 large eggs, lightly beaten with 2 ml (⅓ tsp) salt and 10 ml (2 tsp) Shaoxing wine or medium dry sherry; 10 ml (2 tsp) Shaoxing wine or medium dry sherry; 90 ml (6 tbsp) peanut or vegetable oil; 2–3 spring onions, trimmed and cut into small rounds; 100 ml (4 fl oz/½ cup) chicken stock; 4 cakes bean curd, refreshed; 2–2.5 ml (⅓–½ tsp) salt

Preparation info

Serves
4
with 2 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Two high-protein ingredients make this dish a truly nutritious and delicious treat to give to children, not that the grown-ups will not enjoy it as well.

Ingredients

4 cakes bean curd, refreshed
4 large eggs, lightly beaten with 2

Asia
China
Breakfast

Method

Cut the bean curd into 1 cm (½ in) cubes. Pat dry with kitchen paper.
Scramble the eggs. Heat a wok over a high heat until smoke rises. Add the oil and swirl it around over a