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.
- Prep Time:
- 10 min
- Cook Time:
- 10 min
- 4 ripe tomatoes
- ½ tsp ( 2.5 mL ) salt
- 4 eggs
- 1 1/2 tbsp ( 25 mL ) sesame oil
- 1 tbsp ( 15 mL ) doubanjiang
- 2 tbsp ( 30 mL ) chopped garlic
- 1 tsp ( 5 mL ) sugar
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.
Whisk the tomato juice with the eggs.
In a wok pan, heat sesame oil.
Add doubanjiang and garlic and sauté until garlic is golden brown.
Add egg and tomato juice mixture and stir-fry.
Add sugar and chopped tomatoes and cook until heated through. Best served with a bowl of steamed white rice.