Stir-fried Tomato and Egg

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Crack the eggs into a medium mixing bowl, add a pinch of salt and a dash of black pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy.

   Ca. 1 min.

   Kokkens note: Whisking thoroughly incorporates air, leading to fluffier scrambled eggs.

2. 2

   Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat until it shimmers.

   Ca. 1 min.

   Kokkens note: Ensure the pan is hot enough before adding eggs to prevent sticking and achieve a good sear.

3. 3

   Pour the whisked eggs into the hot pan and cook, gently pushing the cooked edges towards the center with a spatula, until the eggs are lightly scrambled, just set, and still moist, about 1 to 2 minutes.

   Ca. 2 min.

   Kokkens note: Avoid overcooking the eggs; they should remain soft and slightly underdone as they will cook further when returned to the pan.

4. 4

   Carefully transfer the scrambled eggs from the pan to a clean plate and set aside.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the same pan over medium-high heat.

6. 6

   Add the minced garlic to the hot oil and stir-fry for 30 seconds until it becomes fragrant and lightly golden.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic, as it can turn bitter quickly.

7. 7

   Add the tomato wedges to the pan and stir-fry for 3 to 4 minutes, stirring occasionally, until they begin to soften and release their juices.

   Ca. 4 min.

   Kokkens note: Cooking the tomatoes until they slightly break down helps create a rich, flavorful sauce base.

8. 8

   In a small bowl, whisk together the soy sauce, ketchup, sugar, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the sauce mixture.

   Ca. 1 min.

   Kokkens note: Taste the sauce mixture before adding it to the pan and adjust seasonings if desired.

9. 9

   Pour the prepared sauce mixture over the softened tomatoes in the pan and stir well to combine, ensuring the tomatoes are evenly coated.

   Ca. 1 min.

10. 10

    Return the reserved scrambled eggs to the pan with the tomatoes and sauce, gently folding them in.

11. 11

    In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water until no lumps remain, forming a smooth slurry.

    Ca. 1 min.

    Kokkens note: A well-mixed cornstarch slurry is crucial for a smooth, lump-free sauce.

12. 12

    Pour the cornstarch slurry into the pan, stirring constantly, and cook for about 1 minute until the sauce thickens to your desired consistency.

    Ca. 1 min.

    Kokkens note: The sauce will thicken quickly; continue stirring to prevent it from clumping.

13. 13

    Remove the pan from the heat, garnish generously with chopped scallions, and serve immediately.

    Kokkens note: Fresh scallions add a vibrant color and a mild oniony crunch that complements the dish beautifully.