1. Cut each tomato in half lengthways, then cut each half into three slices.
2. Whisk together the eggs and salt in a bowl.
3. Heat a medium wok or non-stick frying pan over high heat until hot. Add 1 tablespoon of oil, then reduce the heat to low and pour in the egg mixture. Cook, stirring, until the egg is nearly cooked. Transfer the scrambled egg to a bowl.
4. Wipe out the pan and return it to low heat. Add the remaining oil, then the onion and ginger and stir fry for 30 seconds. Add the shallot and garlic and stir-fry for another 30 seconds. Toss in the tomato and stir-fry for another 2 minutes, then stir through the brown sugar. Add 125 ml (½ cup) of water and simmer for 3 minutes.
5. Pour in the tomato sauce and light soy sauce and cook for another 5 minutes. The tomato will start to release its juices, helping the mixture to form a sauce. Add the Worcestershire sauce and dark soy sauce, then the scrambled egg and stir for another 30 seconds. During this time the egg will finish cooking and thicken the sauce.
6. Remove from the heat, sprinkle with the spring onion and coriander and serve immediately.
Note
• Made from unrefined cane sugar, Chinese brown sugar is a warm brown colour and sold in small slabs. Not to be confused with palm sugar, which looks similar but is a very different product.
Recipe from Hong Kong Local by ArChan Chan, Smith Street Books, RRP$ 39.99. Photography by Alana Dimou, food styling by Bridget Wald.
The Link LonkOctober 15, 2020 at 07:55AM
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Tomato and egg stir-fry | Easy stir-fry recipes - SBS
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