Recipe submitted by guest, HongChing Cheung
Tomatoes and Eggs
Ingredients:
3-4 tablespoons Neutral oil for cooking
3 Tomatoes, cut into wedges or roughly chopped - recommend using larger ones like Romas or beefsteak. Avoid using cherry size.
1-3 teaspoons Ginger minced
1-3 teaspoons Garlic minced
1 tablespoon Oyster sauce
1-3 teaspoons Soy sauce
1 tablespoon Ketchup (cannot skip this ingredient)
Pinch of sugar
3-4 Eggs, lightly scrambled
1-2 tablespoons Cornstarch, added to cold water, forming a slurry (use a spoon of it? I eyeball it most times)
1-2 Green onions, chopped
Serve over Cooked Rice
Instructions:
Add cooking oil into wok til hot (your judgment). Throw in tomatoes, cook until it releases a slight aroma.
Add in garlic and ginger, toss it around the wok.
Add oyster sauce. We don't want it to be too powerful that covers up the tomatoes (again, based on your judgment). Add ketchup and a quick dash of light soy sauce and pinch of sugar.
Add cornstarch slurry after. Wait for 1-2 mins, it should be saucy by then.
Add eggs. Cover Wok with a lid, turn down to low and let it simmer for the cornstarch to work its magic. Add green onion to finish off once cooked.
Pour over rice to finish off.
Ta-da!
Recipe submitted by guest, HongChing Cheung
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