Tomato-and-Egg-Stir-Fry
Just like mom used to make, with a twist! The addition of doubanjiang turns your classic tomato and egg stir-fry into a spicy, delicious meal.
Chinese Steamed Egg with Scallions and Dried Shrimp
Just like mom used to make, with a twist! The addition of doubanjiang turns your classic tomato and egg stir-fry into a spicy, delicious meal.
Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
Ingredients
4
½ tsp ( 2.5 mL )
4
1 1/2 tbsp ( 25 mL )
1 tbsp ( 15 mL )
2 tbsp ( 30 mL )
1 tsp ( 5 mL )
ripe tomatoes
Salt
eggs
sesame oil
doubanjiang
chopped garlic
sugar
4
½ tsp ( 2.5 mL )
4
1 1/2 tbsp ( 25 mL )
1 tbsp ( 15 mL )
2 tbsp ( 30 mL )
1 tsp ( 5 mL )
ripe tomatoes
Salt
eggs
sesame oil
doubanjiang
chopped garlic
sugar
Instructions
Step 1
Cut tomatoes into 1-inch (2.5 cm) pieces and place the juice, seeds, core and salt into a fine mesh sieve over a bowl to collect the juice but not the seeds.
Instructions
Step 1
Cut tomatoes into 1-inch (2.5 cm) pieces and place the juice, seeds, core and salt into a fine mesh sieve over a bowl to collect the juice but not the seeds.
Step 2
Whisk the tomato juice with the eggs.
Step 2
Whisk the tomato juice with the eggs.
Step 3
In a wok pan, heat sesame oil.
Step 3
In a wok pan, heat sesame oil.
Step 4
Add doubanjiang and garlic and sauté until garlic is golden brown.
Step 4
Add doubanjiang and garlic and sauté until garlic is golden brown.
Step 5
Add egg and tomato juice mixture and stir-fry.
Step 5
Add egg and tomato juice mixture and stir-fry.
Step 6
Add sugar and chopped tomatoes and cook until heated through. Best served with a bowl of steamed white rice.
Step 6
Add sugar and chopped tomatoes and cook until heated through. Best served with a bowl of steamed white rice.
