Chinese Egg Tomato Stir Fry
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Chinese Egg Tomato Stir Fry
Recipe by Courtney Roulston
Ingredients
5 large ripe tomatoes, chopped
3 tbsp Squeaky Gate extra virgin olive oil
1 tbsp ginger, julienne
1 tsp chicken stock powder
1 tbsp honey
2 green spring onions, white and green parts chopped/ separated
1 tsp Coles corn flour mixed with ½ cup water
12 Coles free range eggs, beaten
sea salt and white pepper to taste
2 tsp sesame oil
4 cups cauliflower rice, warmed to serve
1 long red chili, sliced
Raco wok
Method
Place a wok over a high heat. Add a third of the extra virgin olive oil, ginger and tomatoes and stir-fry for 2-3 minutes, or until the tomatoes start to soften.
Add the stock powder, honey and the white parts of the spring onions. Continue to cook for a further 3-4 minutes, or until the tomatoes are starting to form a sauce.
Mix the corn flour and water together to form a slurry and add into the tomatoes. Cook until the sauce thickens and becomes glossy. Remove the tomato mixture from the wok and set aside.
Place the wok back onto the heat and wipe clean with paper towel. Add in the remaining oil. Pour in the eggs and stir-fry every now and then, until they form a loose omelette. Season the eggs with sea salt, white pepper and sesame oil.
Mix the tomato sauce back into the eggs and stir just until the eggs are starting to break up and the sauce has warmed back through.
Serve in bowls with warm cauliflower rice and garnish with the green parts of the spring onion and chili.
