Tomato and Egg Stir-Fry 番茄炒蛋

Nguyên liệu

• 450 g Tomatoes ((approx. 5 medium ones))
• 4 Large eggs
• ½ tsp Salt (for eggs)
• ½ tsp Salt (for sauce)
• 1 tsp Sugar
• 1 tbsp Ketchup
• 1 tsp Cornstarch
• 3 tbsp Water
• ½ stalk Green onions (, chopped)
• 3 tbsp Oil

Cách làm

1. 1

   Crack 4 large eggs into a mixing bowl. Add ½ tsp salt and beat eggs until well mixed. Set aside

2. 2

   Cut tomatoes into wedges. Set aside

3. 3

   Make a slurry by combining 1 tsp cornstarch with 3 tbsp water. Set aside

4. 4

   Chop green onions. Set aside

5. 5

   Heat wok on high heat. Add 2 tbsp oil

6. 6

   Add eggs to wok. Use spatula to gently push egg up one side of the wok so that you make folds in the egg and gently breaking them up into large pieces.

7. 7

   Stir-fry the eggs until you get bite size pieces but not too thick. Cooking the eggs should take around 1 minute. Better to undercook them than overcook them as they will go back in the wok later. Overcooked eggs can be tough and rubbery. The eggs for this dish should be soft and silky

8. 8

   Remove egg from the wok

9. 9

   Add 1 tbsp oil to the wok

10. 10

    Add tomatoes. Add ½ tsp salt and 1 tbsp Ketchup. Stir-fry until tomatoes are starting to lose its shape.

11. 11

    Turn heat down to medium

12. 12

    Stir the slurry and pour into the wok slowly. Gently push the tomato mixture in the wok until it thickens

13. 13

    Add egg back into the wok.

14. 14

    Stir-fry and mix well

15. 15

    Put on serving plate and add chopped green onions

16. 16

    Serve