Satin Eggs Over Rice

Satin eggs are a popular dish at Cantonese cafes. It's in the category of foods that's warm, soft, and comforting poured over rice. The dish can be made with any type of meat and/or seafood, but my favorite involves beef.

For enough to eat for several meals:

• 1/2 pound sliced sirloin, or other sliced steak, cut into bite-sized pieces
  
• 1/2 pound frozen peas
• 1 can straw hat mushrooms, halved
• 1 container silken tofu, cut into large cubes
• 2 green onions, chopped
• 4 heaping tablespoons cornstarch, mixed with enough water to dissolve it
  
• 1 teaspoon baking soda
• 1 tablespoon rice wine
• 1 teaspoon white pepper
• 1 can chicken stock
• 4 eggs, beaten
  

Sprinkle beef with baking soda and let sit while you prep the other ingredients. Heat a tablespoon or two of vegetable oil in a wok until it's screaming hot. Stir fry the beef, adding the mushrooms and then the peas when the meat is half cooked. Stir fry everything until warmed through, then pour in chicken stock and bring to a boil. Turn the flame down to a simmer, add white pepper and rice wine, and cook for three minutes.


With the mixture gently simmering, pour in the cornstarch mixture slowly, stirring continuously. Work slowly or you'll end up with gloppy lumps. You might need to adjust the amount of cornstarch up or down depending how you like it. Stir until the cornstarch is cooked through. It will turn from white to almost completely clear. When the starch is cooked, pour in the beaten eggs in a circle. Let it cook for about thirty seconds, then stir gently to scramble the eggs throughout the mix. Thin with water if necessary, then stir in tofu and warm through. The smooth texture of the cornstarch and eggs is what gives this dish its name, and what makes it a popular comfort food.