Recipes
Chinese Tomato and Egg Stir Fry
With its roots in Chinese cuisine, this dish showcases how humble ingredients can shine. The tomatoes cook down to create a silky sauce, while doubanjiang (spicy bean paste) adds a savoury depth. For the fluffiest eggs, remove them from the wok while still slightly wet - they'll continue cooking from residual heat.
Serves
2
Prep Time
10 min
Cook Time
10 min
Print RecipeIngredients
- 4 ripe tomatoes
- ½ tsp (2.5 mL) salt
- 4 eggs
- 1 ½ tbsp (25 mL) sesame oil
- 1 tbsp (15 mL) doubanjiang
- 2 tbsp (30 mL) chopped garlic
- 1 tsp (5 mL) sugar
Instructions
- Step 1
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.
- Step 2
Whisk the tomato juice with the eggs.
- Step 3
In a wok pan, heat sesame oil.
- Step 4
Add doubanjiang and garlic and sauté until garlic is golden brown.
- Step 5
Add egg and tomato juice mixture and stir-fry.
- Step 6
Add sugar and chopped tomatoes and cook until heated through. Best served with a bowl of steamed white rice.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 316 |
| Fat | 21 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 17 g |
| Fibre | 3 g |
| Sugars | 9 g |
| Protein | 15 g |
| Sodium | 1156 mg |
