Tomato and Egg Stir-Fry
A classic Northeastern Chinese home-style dish of eggs quickly stir-fried with tomatoes, golden in colour, with a sweet and tangy flavour.
Ingredients
Eggs (beaten in a bowl with a pinch of salt)
130 g
Tomatoes (washed, blanched briefly in boiling water, cooled in cold water, peeled and cut into wedges)
200 g
Lard
60 g
Fine salt
to taste
MSG
to taste
Cornstarch (for thickening)
to taste
Instructions
1
Ingredient preparation
Wash the tomatoes and blanch them briefly in boiling water, then remove and cool in cold water, peel off the skin and cut into wedges. Beat the eggs in a bowl with a pinch of salt until smooth.
2
Stir-frying
Heat oil in a wok over high heat. Pour in the egg mixture and gently stir-fry with a spatula into soft curds. Add the tomatoes, then season with salt and MSG, stir-fry until evenly combined. Thicken with a little cornstarch slurry, drizzle with a bit of oil, then transfer to a plate and serve.
