🍅 Tomato + Egg 🥚 = The BEST Stir Fry?!

By Made With Lau · 25 min

Ingredients

Instructions

1. Optional: score each tomato with an X, pour boiling water over them, wait about 2 minutes until the skin curls, then peel.
2. Cut each tomato in half, remove the hard stem part, and cut each half into 4 wedges.
3. Cut 5 thin slices of ginger and julienne them.
4. Beat the eggs with salt in a large bowl until well combined.
5. Mix the cornstarch and water in a small bowl to make a slurry.
6. Heat the pan on high until hot but not smoking, add oil, and swirl to coat. Pour in the eggs and gently scramble.
7. When the eggs are about 80% cooked, after roughly 35 seconds, move them to a plate.
8. Add a little more oil to the pan, then the ginger, then the tomato wedges. Stir-fry for about 30 seconds, then add water.
9. Season with salt and brown sugar, and cook the tomatoes for about 2.5 minutes, covering with a lid if they will not keep boiling.
10. Stir the slurry if it has settled, then slowly pour it into the pan while stirring, using only as much as you want for the sauce thickness.
11. Return the eggs to the pan, cook for 50 seconds, then turn off the heat. Stir in the ketchup.
12. Taste and adjust seasoning, then serve.

Summarized from Made With Lau's video. Watch it for the details.

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