Cantonese Tomato Egg Stir-Fry
Ingredients
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The Base: 2 Large Eggs, well beaten with 1/4 tsp salt.
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The Produce: 2 large Tomatoes (cut into wedges), 2 slices of Ginger.
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The Sauce Base: 1 tbsp brown sugar, 1 tbsp ketchup, 1/4 tsp salt.
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The Slurry: 1/2 tbsp cornstarch mixed with 2 tbsp water.
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Pick Your Protein:
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Meat Option: 100g Thinly sliced beef (flank or sirloin).
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Vegetarian Option: 100g King Oyster Mushrooms (sliced into coins or strips).
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Pantry Staple: 2 tbsp cooking oil, 2 tbsp water.
Method
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The Scramble: Heat 1 tbsp of oil in a pan over medium-high heat. Pour in the eggs and scramble gently until they are just set but still soft and slightly runny. Remove from the pan and set aside immediately.
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Sear the Protein: Add another splash of oil to the pan.
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If using Beef: Stir-fry with the ginger slices until just browned. Remove and set aside with the eggs.
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Vegetarian (Mushrooms): Sear the King Oyster mushrooms over high heat until they release their moisture and the edges turn golden brown. Set aside.
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Build the Tomato Base: In the same pan (keep the ginger in), add the tomato wedges. Stir-fry for 1 minute, then add 2 tbsp of water. Cover with a lid for 2 minutes
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Create the Gravy: Stir in the Sauce Base (sugar, ketchup, salt). Use your spatula to gently press down on the tomatoes to help them thicken the sauce. Pour in the Slurry and stir constantly until the liquid becomes a thick, glossy gravy.
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The Final Combine: Return the eggs and your chosen protein (Beef or Mushrooms) to the pan. Toss everything together for 30 seconds so the ingredients are thoroughly coated in the sauce. Serve immediately over a warm bowl of rice.
2. Select Your Weekly Dishes
Plan Summary
Dishes: 2 Dishes
Per Dish: $0.00
Total: $0.00