Recipe by Courtney Roulston from Farm to Fork
Recipe: Chinese Egg & Tomato Stir-fry
Serves: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
- 5 large ripe tomatoes, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon ginger, julienne
- 1 teaspoon chicken stock powder
- 1 tablespoon honey
- 2 green spring onions, white and green parts chopped/separated
- 1 teaspoon corn flour mixed with 1/2 cup water
- 12 free range eggs, beaten
- Sea salt and white pepper to taste
- 2 teaspoons sesame oil
- 4 cups cauliflower rice, warmed to serve
- 1 long red chilli, sliced
Method:
- Place a wok over a high heat. Add 1 tablespoon of the oil, ginger and tomatoes and stir-fry for 2-3 minutes, or until the tomatoes start to soften.
- Add the stock powder, honey and the white parts of the spring onions. Continue to cook for a further 3-4 minutes, or until the tomatoes are starting to form a sauce.
- Mix the corn flour and water together to form a slurry and add into the tomatoes. Cook until the sauce thickens and becomes glossy. Remove the tomato mixture from the wok and set aside.
- Place the wok back onto the heat and wipe clean with paper towel. Add in the remaining oil. Pour in the eggs and stir-fry every now and then, until they form a loose omelette. Season the eggs with sea salt, white pepper and sesame oil.
- Mix the tomato sauce back into the eggs and stir just until the eggs are starting to break up and the sauce has warmed back through.
- Serve in bowls with warm cauliflower rice and garnish with the green parts of the spring onion and chili.
We recommend the RACO Luminescence 36cm Wok with Stainless Steel Lid