Este es un plato salteado dulce y ácido que es un excelente complemento para una comida abundante. Lo preparé como parte de mi cena familiar al estilo cantonés que me pidió un suscriptor de YouTube.
Category
Dinner
Servings
6
Prep time
20 minutes
Cook time
6 minutes
This is a sweet and tangy stir fry dish that makes a great addition to a big share meal. I made this one as part of my Cantonese family-style dinner that was requested by a Youtube subscriber.
Ingredients
- 5 tomatoes, peeled and cut into large half wedges
- thumb-size piece of ginger, julienned
- 6 eggs, beaten well with a fork
- 1 heaped tsp cornflour (cornstarch), dissolved in water
- 4 tbsp peanut oil
- generous pinch of salt (three-finger pinch)
- 1 heaped tsp brown sugar
- 1/2 tsp white ground pepper
Directions
In a wok over a high heat, add 3/4 of the oil until it’s nice and hot, then add the eggs and scramble until they are 70% cooked. Remove from the wok and set aside.
- Return the wok back to the heat and add the remaining oil. Once the oil is hot, add the tomatoes and cook for 3-4 minutes until the tomatoes are just cooked. Then add the ginger, salt, sugar, pepper, and the cornflour slurry.
- Cook for 1 more minute before adding the eggs back to the wok, stir through, and it's good to go!
