Stir-fried tomato and egg
Often described as the national dish of China, this stir-fry consists of just of two main ingredients and is often the first thing a Chinese kid will learn to cook.
Ingredients
2 tbsp vegetable oil
3 ripe tomatoes, roughly chopped
½ tsp salt
¼ tsp sugar
2 spring onions, cut into 5cm lengths
½ tsp cornflour, mixed with a little cold water
5 eggs, beaten
Method
1. Heat a wok over high heat and add 1 tablespoon of oil. Add the tomatoes and fry for about 2 minutes until they start to soften. Add the salt, sugar, spring onions and ½ cup of water or stock. When the spring onions soften, stir through enough of the cornflour slurry to thicken the tomato mixture to a saucy consistency. Taste and adjust seasoning if necessary. Remove the tomato mixture from the wok and rinse the wok.
2. Return the wok to the heat and add the remaining oil. Add the beaten eggs and stir once every 15 seconds or so until they set to the texture of a loose omelette. Add the tomato mixture to the eggs and stir to combine. Taste and adjust the seasoning if necessary, then serve immediately.
Also try: Adam Liaw's bashed cucumber salad with black vinegar
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/stirfried-tomato-and-egg-20200525-h1oapg.html