CHEF BLOG: Chef Roland's Tomato and Egg Stir Fry

Introduction

This is a tried and true recipe that uses a few, simple ingredients and is a staple for a quick, flavourful and easy recipe.  Most ingredient are items that we have. Do not be worried if you add in a few other specialty items, it will only make it better. You are only limited to your imagination.- Chef Roland Lynn

INGREDIENTS:

• 3 large eggs 

• Pinch black pepper 

• 1 tbsp oil 

• Pinch salt (to taste) 

• Pinch white pepper (to taste) 

• Corn starch slurry (a little water to make it a liquid) you can substitute tapioca starch 

• 1 stalk chopped onion chopped 

• Coriander leaves (garnish 

• ¼ cup water 

• ¼ small onion sliced  

• 1 tsp soya sauce 

• 1 tsp white sugar 

• 2 tbsp vinegar (white/ red wine/ apple) anything you have 

• 2 Fresh medium size tomato (cut wedges) 

• Ginger (thumb size piece cult julienne) 

• 3 tbsp oil 

• ½ cup tomato ketchup 

DIRECTIONS:

Part 1

1. Crack eggs and put in bowl.  Add pepper and beat like you are making scrambled eggs. 
2. In wok, add 1 ½ tsp oil and heat at medium heat. 
3. Add eggs and stir around, the eggs will puff up. Stir again to just cook egg. Remove from heat. 

Part 2 

1. In clean wok, turn on to medium heat and add remaining oil. 
2. Add ginger and sliced onion and sauté for 30 seconds. 
3. Add tomato ketchup, soya sauce, vinegar, water, sugar, salt and pepper and let cook together. 
4. Cover and let cook for 2 minutes.  This will soften and marry the flavour together. 
5. Remove lid and stir around. 
6. Add slurry to thicken.  You want it to coat the spatula.  
7. Add egg and stir around. 
8. Remove from wok and green onion coriander. 
9. Serve over rice. 

TIPS:

• You can add peas for color.  Beef and shrimp can also be added if you like blanch first and then add them during step 5. 

• If you are gluten free, substitute tamari for soy sauce.