Stir-Fried Tomato Medley

Name: Stir-Fried Tomato Medley
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 250g Tomatoes (washed, blanched in boiling water, peeled, cored, and cut into 1 cm cubes); 50g Lean pork (washed, silverskin removed, and cut into 1 cm cubes); 50g Red chili peppers (cleaned, stems and seeds removed, washed, and cut into 1 cm cubes); 50g Green bell peppers (stems and seeds removed, washed, and cut into 1 cm cubes); 2 Eggs (cracked into a bowl, add a little refined salt, MSG, and water, stir well, steam until set, cool, and cut into 1 cm cubes); 80g Soybean oil; 3g Refined salt; 15g Sugar; 2g MSG; 10g Green onions (peeled, washed, and finely chopped); 5g Sesame oil; 250ml Chicken broth; 15g Water starch (cornstarch slurry); 15g Spicy bean paste

A Korean-style home-cooked dish of tomatoes stir-fried with diced meat, bell peppers, and eggs. Colorful and well-balanced, with tangy, spicy, and tender flavors.

45 min

Medium

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Ingredients

Tomatoes (washed, blanched in boiling water, peeled, cored, and cut into 1 cm cubes) 250g

Lean pork (washed, silverskin removed, and cut into 1 cm cubes) 50g

Red chili peppers (cleaned, stems and seeds removed, washed, and cut into 1 cm cubes) 50g

Green bell peppers (stems and seeds removed, washed, and cut into 1 cm cubes) 50g

Eggs (cracked into a bowl, add a little refined salt, MSG, and water, stir well, steam until set, cool, and cut into 1 cm cubes) 2

Soybean oil 80g

Refined salt 3g

Sugar 15g

MSG 2g

Green onions (peeled, washed, and finely chopped) 10g

Sesame oil 5g

Chicken broth 250ml

Water starch (cornstarch slurry) 15g

Spicy bean paste 15g

Instructions

Prepare the aromatics

Clean the red chili peppers; remove the stems and seeds from the green bell peppers, wash, and cut both into 1 cm cubes. Peel and wash the green onions, finely chop, and set aside.

Prepare the tomatoes

Wash the tomatoes, blanch in boiling water, peel, remove the stem end, and cut into 1 cm cubes.

Prepare the pork

Wash the lean pork, remove the silverskin, and also cut into 1 cm cubes.

Mix the sauce

In a small porcelain bowl, combine the refined salt, sugar, MSG, chicken broth, and water starch; stir well to make the sauce.

Stir-fry the pork

Heat a wok over high heat, add the soybean oil until hot, add the chopped green onions and stir-fry until fragrant, then add the lean pork cubes and stir-fry until they turn white. Remove and set aside.

Steam the eggs

Crack the eggs into two small porcelain bowls separately, add a little refined salt, MSG, and a little water to each, stir well, steam until set, remove, cool, and cut into 1 cm cubes (separating egg white cubes and egg yolk cubes).

Final stir-fry

Wipe the wok clean and return to heat, add the remaining soybean oil, and when about half-hot, add the red chili pepper cubes, egg white cubes, and egg yolk cubes. Stir-fry briefly, add the lean pork cubes and stir to combine, then pour in the prepared sauce, quickly stir-fry, drizzle with sesame oil, remove from heat, transfer to a serving bowl, and serve.