Bean Curd with Crab

Ingredients:
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

Directions:
1. Cut the bean curd into 1/2 inch (1 cm) cubes.
2. 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.
3. 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.

From: Nicholas Zou