Cantonese Slippery Eggs with Tofu and Peas Recipe

Name: Cantonese Slippery Eggs with Tofu and Peas Recipe
Ingredients: 3 tablespoons (28g) cornstarch; 1 1/2 cups (355ml) homemade or store-bought low-sodium chicken stock, dashi, or water, divided; 4 large eggs; Kosher salt and ground white pepper; 1 tablespoon (15ml) peanut, rice bran, or other neutral oil, plus more for greasing wok; 2 coin-sized slices fresh ginger; 2 scallions, chopped into 1/4-inch segments, greens reserved separately; 2 medium cloves garlic, finely minced (about 2 teaspoons; 10g); 2 tablespoons (30ml) Shaoxing wine, dry sherry, or sake; 1/2 cup thawed frozen peas (optional); One 12-ounce block firm silken tofu, cut into 1/2-inch cubes (see note); Salt, to taste; White pepper, to taste; MSG, to taste (optional); Small handful roughly chopped cilantro, for garnish (optional); Steamed rice, for serving