Bean Curd with Crab

12 oz (350 g) fresh bean curd (tofu)
2 oz (50 g) crab meat and eggs
4 1/2 Tbsp. (140 ml) vegetable oil
2 tsp scallions, chopped
5 tsp soy sauce
1/2 tsp salt, or to taste
2 tsp sugar
5 fl oz (150 ml) high stock
1 Tbsp. cornstarch (cornflour) dissolved in 1 Tbsp. water
2 tsp rice wine
1/2 tsp ginger, chopped
1/8 tsp MSG (optional)

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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