Scrambled Eggs with Tomato 番茄炒蛋

Whenever I was in China, Scrambled Eggs with Tomato 番茄炒蛋 is always on the menu.   Some areas cooked it pretty well but some are not that nice.   

Today, I shall replicate this dish and see my son's response to this dish.

What you need:

4 large tomatoes

5 eggs

1/2 cup of corn starch slurry

1 tsp salt

1 tsp vinegar

2 tsp minced garlic

1 tbsp tomato sauce

1 tsp soy sauce (adjust to taste)

Method:

Freeze tomatoes and then pour hot water over them.  Rest a while and then peel off the skins.  Cut into cubes.  Leave one to cut into chunks.

Beat 5 eggs with cornstarch slurry, salt and vinegar.  

Add a few tbsp of oil to the wok and fry the eggs until solidify.  Break into chunks.  Remove.

Add a tsp of oil and sautee minced garlic until fragrant.

Add in the tomato cubes and saute.  Cook until tomato juice is thick.

Add in the tomato chunks, tomato sauce and soy sauce.

Add in egg chunks and mix well.

Garnish with spring onion.

Serve with jasmine rice.

Enjoy!