Tomato egg stir fry

Name: Tomato egg stir fry
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 6
Cuisine: Chinese
Ingredients: 5 tomatoes, peeled and cut into large half wedges; thumb-size piece of ginger, julienned; 6 eggs, beaten well with a fork; 1 heaped tsp cornflour (cornstarch), dissolved in water; 4 tbsp peanut oil; generous pinch of salt (three-finger pinch); 1 heaped tsp brown sugar; 1/2 tsp white ground pepper

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Tomato egg stir fry

Ingredients

5 tomatoes, peeled and cut into large half wedges
thumb-size piece of ginger, julienned
6 eggs, beaten well with a fork
1 heaped tsp cornflour (cornstarch), dissolved in water
4 tbsp peanut oil
generous pinch of salt (three-finger pinch)
1 heaped tsp brown sugar
1/2 tsp white ground pepper

Directions

In a wok over a high heat, add 3/4 of the oil until it’s nice and hot, then add the eggs and scramble until they are 70% cooked. Remove from the wok and set aside.
Return the wok back to the heat and add the remaining oil. Once the oil is hot, add the tomatoes and cook for 3-4 minutes until the tomatoes are just cooked. Then add the ginger, salt, sugar, pepper, and the cornflour slurry.
Cook for 1 more minute before adding the eggs back to the wok, stir through, and it's good to go!