How to cook Stir-fried tomato and scrambled eggs

                                                  

Stir-fried tomato and scrambled eggs

Today I am going to teach you how to cook stir-fried tomato and scrambled eggs. It look easy, but it require high cooking skill within. Timing in this dish is the key point to success. keep watching your time!!!

Ingredients

• 6 eggs
• 1 teaspoon salt
• 2 medium-sized tomatoes or 1 beef tomatoes, roughly chopped
• 2 tablespoons ketchup
• 1/4 teaspoon sugar
• 1 spring onion

Directions

• 1. In a small bowl, stir cornstarch with 2 tablespoons water. Set aside. In a medium mixing bowl, beat eggs well with salt.
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• 2. Heat 3 tablespoons oil in a wok over high heat until shimmering. Add the scallions and stir-fry until the oil is fragrant and the scallions have softened but not browned, about 20 seconds. Add the eggs and stir-fry rapidly, turning the eggs around in the pan until everything is evenly cooked and just tender, about 1 minute. Remove from heat just before eggs have completely set. Transfer to a large plate and set aside.
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3.Add the remaining tablespoon of oil to the wok and heat until shimmering. Add the chopped tomatoes to the wok and stir-fry until most of the flesh in the tomatoes has cooked down, about 1 minute. Reduce heat to low. Add the ketchup and sugar and cornstarch slurry and stir around until the mixture has thickened slightly, about 20 seconds.

4.Add the eggs back to the wok and stir-fry until everything is mixed. Serve immediately. 

Edited by Taiwanese student ambassador---Vick Cheng