Ready in 15 Student survival Budget weekvegetarian

Chinese Tomato and Egg Stir-Fry

Name: Chinese Tomato and Egg Stir-Fry
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 450g plum tomatoes, cut into wedges; 1 tbsp vegetable oil; 5 large eggs, whisked; 1 tsp toasted sesame oil; 2 tsp caster sugar; ¼ tsp salt; ½ tsp ground black pepper; 2 spring onions, chopped; 250g jasmine rice to serve

Silky, tender scrambled eggs folded with sweet saucy tomatoes in this classic Chinese comfort meal.

15 min serves 2 Easy Watch

Ingredients

450g plum tomatoes, cut into wedges500g

1 tbsp vegetable oil1L

5 large eggs, whisked6 pack

1 tsp toasted sesame oil250ml

2 tsp caster sugar1kg

¼ tsp salt750g

½ tsp ground black pepper50g

2 spring onions, chopped1 bunch

250g jasmine rice to serve500g

Method

You can use chicken broth in place of the chicken bouillon powder. Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoPrepare the tomatoes:
Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato).
Make the soft scrambled eggs:
In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.
Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan.
Stir-fry the tomatoes and seasonings:
Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute.
Add eggs, stir-fry, and garnish:
Add the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice.on of water, plus salt to taste.

Cost to cook

serves 2 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £5.51 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£11.36 est. · serves 2

Method

You can use chicken broth in place of the chicken bouillon powder. Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoPrepare the tomatoes:

Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato).

Make the soft scrambled eggs:

In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.

Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan.

Stir-fry the tomatoes and seasonings:

Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute.

Add eggs, stir-fry, and garnish:

Add the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice.on of water, plus salt to taste.