Chinese Tomato and Egg Stir-Fry

Method

1. 1

   Prepare the tomatoes and slurry

   At room temperature, about 5 minutes: core and cut the tomatoes into even 2 cm wedges. Stir the cornflour into the cold water until smooth.

2. 2

   Season the eggs

   At room temperature, about 1 minute: beat the eggs with the white pepper until the yolks and whites are just combined; do not add salt yet.

3. 3

   Softly scramble the eggs

   Over medium heat, about 2 minutes: heat 1 tablespoon oil in a non-stick frying pan, add the eggs and gently fold until softly set but still glossy, then transfer to a plate.

4. 4

   Cook the tomatoes

   Over medium-high heat, 4 to 5 minutes: heat the remaining tablespoon of oil in the pan, add the tomatoes and cook, stirring occasionally, until softened and juicy.

5. 5

   Thicken the tomato sauce

   Over medium heat, about 1 minute: stir in the sugar and soy sauce, taste and add up to ⅛ teaspoon salt if needed, then stir the slurry and add it; cook until glossy and lightly thickened.

6. 6

   Finish and serve

   Over low heat, about 1 minute: gently fold the eggs into the sauce until hot throughout, then scatter with spring onions and serve with separately prepared steamed rice.

Tips

• Allow about 15 minutes total, including preparation; prepare steamed rice separately, allowing extra time if needed.
• Use a non-stick pan and remove the egg curds while they are still glossy.
• Taste the tomato sauce before adding salt, since soy sauce and tomatoes vary in saltiness and sweetness.

Swaps

• Use finely chopped chives instead of spring onions.
• Use a pinch of black pepper instead of white pepper.

Storing

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a frying pan until hot throughout; the eggs may become firmer.