Tomato egg stir fry
Prep time: 20 min
Cook time: 6 min
Servings: 6
This is a sweet and tangy stir fry dish that makes a great addition to a big share meal. I made this one as part of my Cantonese family-style dinner that was requested by a Youtube subscriber.
Ingredients
- 5 tomatoes, peeled and cut into large half wedges
- thumb-size piece of ginger, julienned
- 6 eggs, beaten well with a fork
- 1 heaped tsp cornflour (cornstarch), dissolved in water
- 4 tbsp peanut oil
- generous pinch of salt (three-finger pinch)
- 1 heaped tsp brown sugar
- 1/2 tsp white ground pepper
Directions
- In a wok over a high heat, add 3/4 of the oil until it’s nice and hot, then add the eggs and scramble until they are 70% cooked. Remove from the wok and set aside.
- Return the wok back to the heat and add the remaining oil. Once the oil is hot, add the tomatoes and cook for 3-4 minutes until the tomatoes are just cooked. Then add the ginger, salt, sugar, pepper, and the cornflour slurry.
- Cook for 1 more minute before adding the eggs back to the wok, stir through, and it's good to go!