Chinese Stir Fry Tomato Egg Recipe

Serving portion: 3 servings

Preparation time: 10 mins

Ingredients
1. Tomatoes - 500g 
2. Scallion - 1
3. Eggs - 5
4. Oil - 3 tablespoon
5. Sesame oil - 1/2 tablespoon
6. Ground white pepper - 1/4 teaspoon
7. Shaoxing Wine - 1 tablespoon 
8. Sugar - 2 teaspoon
9. Water - 1/4 - 1/2 water
10. Salt to taste - 1/4 teaspoon

Preparation / Cooking Instruction
1. Tomatoes - cut the tomatoes into small wedges
2. Scallion - finely chop them.
3. Eggs - crack eggs into a bowl and season with salt, ground white pepper, Shaoxing wine, and beat eggs for a minute.
4. Heat pan over medium heat. Add droplets of water and when the water evaporates indicating the pan is hot enough, add oil in and the eggs. Scramble the eggs and remove from the wok immediate. Set it aside.
5. Add 1 tablespoon of oil in the pan, turn up the heat to high, and add tomatoes and scallions. Stir fry for 1 minute, add in sugar, sesame oil, 1/2 teaspoon salt, 1/4 cup of water. Add the cooked eggs.
6. Stir to mix everything together and cook for another 1-2 minutes until tomatoes are completely softened. Turn off heat.

Best served upon cooking.

Storage
Can be kept in chiller temperature of 3 to 5 degrees C for 3 days

Things you can add
1. Minced ginger
2. Tomato ketchup

_______________________________________

* 1 serving = 3/4 serve meat and alternatives, and 1 serve vegetables

Serving sizes are a guide only based on recipe amounts.