Chinese Tomato and Egg Stir Fry

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Crack the eggs into a mixing bowl and season with salt. Whisk thoroughly until the eggs are well combined.
  • 6 eggs (300 g)
    (whisked)
  • 1/4 tsp salt (1.50 g)
• Step 2
  Heat a pan over medium heat and add oil. Pour in the whisked eggs and cook them as you would for scrambled eggs, but stop when they are still slightly runny. Remove the eggs from the pan and set them aside.
  • 1 tbsp neutral oil (12 g)
    (can substitute with any other oil)
• Step 3
  Add more oil to the heated pan, then add the green onions and garlic. Sauté until they become fragrant.
  • 1 tbsp neutral oil (12 g)
    (can substitute with any other oil)
  • 2 stalk green onion, chopped (25 g)
    (reserve some for garnish)
  • 4 clove garlic, minced (12 g)
• Step 4
  Add roma tomatoes into the pan and cook for about a minute to soften. Then add soy sauce, ketchup, and brown sugar. Mix until well combined. Cook for about 3 minutes until the tomatoes have softened.
  • 5 roma tomatoes, quartered (500 g)
  • 1 tbsp soy sauce (12 g)
  • 2 tbsp ketchup (24 g)
  • 2 tsp brown sugar (8 g)
    (optional)
• Step 5
  Add chicken stock to the pan to hydrate the sauce, then simmer for an additional 5 minutes to allow the tomatoes to continue softening.
  • 1/2 cup chicken stock (120 g)
    (or water)
• Step 6
  (Optional) To thicken the sauce, create a cornstarch slurry by whisking together cornstarch and water in a bowl. Pour the slurry into the pan and stir until well combined.
  • 1/2 tbsp cornstarch (5 g)
  • 1 tbsp water (15 g)
• Step 7
  Add the eggs back into the pan and stir to combine.
• Step 8
  Serve the tomato egg with steamed rice and garnish with chopped green onions.

Per serving