Home dish
by CookWhatHK0 saved
Stir-fried tomato and eggs pairs fluffy eggs with juicy tomatoes in a sweet-tangy ketchup and soy glaze, ready in two quick steps.
Remove the tomato stems and cut into chunks; beat the eggs well, heat oil in the wok, pour in the egg over high heat, stir-fry until half cooked and set aside. *Scrambled egg tip: turn to low heat right after adding the egg, and as soon as you see the egg setting around the edge of the wok, quickly push it toward the centre.
番茄去蒂切塊；雞蛋發勻，燒熱鍋下油，大火倒入蛋漿，蛋炒至半熟盛起備用。*炒蛋小貼士：落蛋液後立刻轉小火，見到鑊邊蛋液漸漸凝固，就要快手將蛋液推到中間。
Add the tomato and chopped spring onion to the wok, stir in the sugar, soy sauce and ketchup, then finish with cornstarch slurry to thicken; return the egg to the wok, toss together and serve.
番茄和蔥花下鍋，加入糖、豉油和茄汁，最後落生粉水收汁；放蛋回鑊兜炒即成。
