Tomato and egg stirfry 🍳

Name: Tomato and egg stirfry 🍳
Yield: 3-4 servings
Cuisine: American
Ingredients: 4 eggs; 2 tomatoes; half an onion; a few sprigs of spring onion (optional); 1 pinch salt; 1 tablespoon oil (rice bran oil or other cooking oil); 1 teaspoon sugar; 1 teaspoon potato starch

Leonard @cook_5302139

An easy chinese stir fry that my Mum used to make all the time

Leonard @cook_5302139

An easy chinese stir fry that my Mum used to make all the time

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Ingredients

3-4 servings

4eggs
2tomatoes
halfan onion
a fewsprigs of spring onion (optional)
1 pinchsalt
1 tablespoonoil (rice bran oil or other cooking oil)
1 teaspoonsugar
1 teaspoonpotato starch

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Steps

1

Skin the tomatoes. One way to do this is make an X shaped incision on the bottom of the tomatoes and quickly blanch in boiling water for a minute. Quickly remove and put them into a bowl of ice-water. As they chill, the skin should come off easily.
2

Slice the tomatoes into eighths.
3

Beat the eggs and a pinch of salt until the mixture has an even consistency.
4

In a frying pan or wok, heat the oil on medium heat.
5

Add the egg mixture and stir fry on high heat until the eggs get a nice, fluffy texture.
6

Stir fry on high heat until the eggs get a nice fluffy texture
7

Remove the eggs. We'll come back to them later
8

Heat some more oil in the frying pan again, and stir fry the onions.
9

Once the onions start to brown, add tomatoes and heat on medium until the tomatoes liquify
10

While waiting for the tomatoes to liquify, mix the potato starch with some water in a 1:2 ratio (1 teaspoon of potato starch to 2 teaspoons of water)
11

Once the tomato sauce mixture starts to simmer, creating a sauce. Add salt and sugar to taste to the sauce.
12

Return the eggs to the sauce and stir them together
13

Turn off the heat, and then add the potato starch to the mixture to thicken.
14

Dish it and serve! Optionally, garnish with some diced spring onions or dried parsley